Stir-Fried Asparagus and Chicken with Toasted Cumin and Fennel Seeds
Toasted cumin and fennel seeds bring the delicious Indian tangy flavor into the sauteed chicken and fresh asparagus, serve it with rice or quinoa. 23
Ingredients
2 | teaspoons |
cumin seeds
|
|
2 | teaspoons |
fennel seeds
|
|
16 | ounces |
chicken tenders
cut into bite-size chunks, 1 pound |
|
1 | x |
salt
to taste |
* |
1 ½ | tablespoons |
olive oil
divided, or other vegetable oil |
|
1 | large |
onions
chopped |
|
5 | cloves |
garlic
or to taste, finely chopped |
|
1 | each |
hot chili peppers
or to taste, freshly and finely chopped |
* |
1 | tablespoon |
ginger
freshly and finely chopped |
|
1 ½ | pounds |
asparagus
about 1 1/2 bunches, trimmed, cut into 1-inch pieces |
|
½ | cup |
coconut milk
|
|
⅔ | cup |
cilantro
freshly and coarsely chopped |
Directions
Add cumin and fennel seeds in a small dry skillet, toast and stir often over medium heat until fragrant and startting to brown, 3 to 4 minutes.
In a coffee grinder, or with a mortar ad pestle, finely grind the toasted spices.
Add chicken pieces, 1½ teaspoons of the spice mixture and ¼ teaspoon salt in a large bowl, and toss until well coated and mixed.
Heat 1 tablespoon oil in a large nonstick skillet over medium high heat.
Stir in the chicken and cook, stirring very often, until browned, about 4 minutes.
Transfer onto a plate.
Reduce heat to medium and swirl in the remaining ½ tablespoon oil along with the onion, garlic, chili and ginger.
Cook and stir frequently until softened, about 3 minutes.
Stir in the asparagus, sprinkle the remaining spice mixture over and keep cooking and stirring for 2 minutes.
Pour in coconut milk and salt to taste, and simmer for 2 minutes or more.
Bring the chicken and any accumulated juice back to the pan and cook until the chicken is just cooked through and the asparagus is tender-crisp, 2 to 3 minutes more.
Sprinkle fresh cilantro leaves on top.
Serve warm with rice or quinoa or any your favorite cooked grain.
Nutrition Facts
Serving Size 368g (13.0 oz)