Wok Seared Chicken With Asparagus And Pistachos Recipes

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LEMON-GARLIC-HERB CHICKEN WITH GRILLED PROSCIUTTO WRAPPED ASPARAGUS AND PESTO 3 BEAN SALAD

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20



Lemon-Garlic-Herb Chicken with Grilled Prosciutto Wrapped Asparagus and Pesto 3 Bean Salad image

Steps:

  • Heat grill or grill pan to medium-high.
  • Fill a small skillet with about 1-inch water and bring to a boil.
  • Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.
  • Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.
  • Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear.
  • Bring a medium saucepan of water to a boil.
  • Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender.
  • Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning.
  • Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot.
  • Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.

5 cloves garlic, peeled
Salt
1/4 to 1/3 pound fresh green beans, trimmed and cut into 2-inch pieces
2 lemons, zested
1 teaspoon fennel seed
5 to 6 sprigs fresh thyme, leaves stripped and finely chopped
3 to 4 sprigs fresh rosemary, leaves stripped and finely chopped
A handful flat-leaf parsley, finely chopped
1/2 to 2/3 cup extra-virgin olive oil, divided
Black pepper
4 boneless skinless chicken breasts
4 boneless, skinless chicken thighs
1 pound asparagus spears
8 slices prosciutto
1 cup basil leaves, about 20 leaves
1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves
A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled
1/2 cup grated Parmigiano-Reggiano
1 (15-ounce) can cannellini beans, rinsed
1 (15-ounce) can garbanzo beans, rinsed

PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH

Provided by Robert Irvine : Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 23



Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash image

Steps:

  • Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
  • After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.
  • Transfer the chicken to a serving platter and allow it to rest.
  • Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
  • Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.
  • Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.
  • Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.
  • Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.

2 tablespoons grapeseed oil
2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed
Salt and freshly ground black pepper
1 cup dry white wine
1 clove garlic, minced
1 tablespoon minced fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh parsley leaves
2 tablespoons butter, unsalted
1 tablespoon minced fresh chives
Potato-Vegetable Hash, recipe follows
1 Idaho potato
1 zucchini
1 squash
1 small red onion, thinly sliced
1 egg, beaten
2 tablespoons all-purpose flour
1 clove garlic, minced
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh tarragon leaves
1 teaspoon Cajun spice
Grapeseed oil
Salt

SEARED CHICKEN & ASPARAGUS WITH MANGO SALSA

Seared chicken and asparagus with mango salsa, the perfact main course for a wedding

Provided by Merrilees Parker

Categories     Main course

Time 2h45m

Number Of Ingredients 11



Seared chicken & asparagus with mango salsa image

Steps:

  • The day before: make the mango salsa, peel the mangoes and cut the flesh into tiny dice. Put into a bowl with the lime juice and zest, the red onions, chillies, parsley, coriander and olive oil. Taste, and mix in a teaspoon of sugar if you feel it needs it. Put in the fridge.
  • Preheat the oven to 200C/gas 6/fan 180C. Put 2 baking trays in the oven to preheat. Hold each asparagus tip about a third of the way down from the tip between your thumb and forefinger, and your other hand at the bottom. Start to bend it gently and it will snap just above the tough bit which you can throw away. Now toss the asparagus in the olive oil and season well with salt and pepper.
  • Put in a single layer on the pre-heated baking trays and roast for 12-14 minutes, giving them a good shake halfway through. When they are cooked, remove from the baking trays to cool or else they will keep cooking. Keep the oven on.
  • For the chicken, heat a griddle pan over a high heat till hot. Brush the chicken with olive oil and generously season with salt and pepper. Cook the chicken breasts, 4 at a time in the pan (depending how many will fit) for 2-3 minutes each side - they should be well marked with the griddle lines. Remove from the griddle and lay in a single layer on foil lined baking sheets. Roast for 12-15 minutes until cooked. Take out of the oven, cool, then cover and put in the fridge.
  • On the day: take the mango salsa from the fridge and leave at room temperature to allow the flavours to combine.
  • When you are ready to serve, arrange on two platters, allowing three spears of asparagus topped with a chicken breast per person. Spoon over the mango salsa, reserving some to put in bowls on the side, and drizzle over any oil from the salsa.

4 medium, firm but ripe mangoes
juices of 2 limes , zest of 1
2 small red onions , finely chopped
4 red chillies , seeded and finely chopped
40g combined weight fresh flatleaf parsley and coriander, chopped
250ml extra-virgin olive oil
1 tsp caster sugar , optional
60 asparagus spears
125ml olive oil
5 tbsp light olive oil
20 skinless, boneless chicken breasts , about 140g/5oz each (preferably freerange)

WOK-FRIED ASPARAGUS WITH WALNUTS

Not all asparagus dishes are delicate and subtle. Try this stir-fry to see how well the sweetness of asparagus and spicy bold flavors go together.

Provided by David Tanis

Categories     quick, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 14



Wok-Fried Asparagus With Walnuts image

Steps:

  • Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.)
  • Set a wok over high heat and add vegetable oil. When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so, then add Sichuan pepper, five-spice powder, garlic, ginger, sugar, chiles, soy sauce and walnuts. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green. (It will continue to cook a bit off the heat.)
  • Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 483 milligrams, Sugar 6 grams, TransFat 0 grams

1 1/2 pounds asparagus, pencil-size or medium
2 tablespoons vegetable oil
Salt
1/2 teaspoon ground Sichuan peppercorns, or use black peppercorns
1/4 teaspoon five-spice powder
1 teaspoon grated garlic
2 teaspoons grated ginger
1 tablespoon palm sugar or dark brown sugar
1 to 2 bird's-eye chiles, thinly sliced, or use serrano or Fresno chiles
2 teaspoons soy sauce
1/2 cup toasted walnut halves
1 teaspoon toasted sesame oil
3 green onions, slivered
Cilantro sprigs, for garnish

WOK SEARED CHICKEN TENDERS WITH ASPARAGUS AND PISTACHIOS

Yield 4 servings

Number Of Ingredients 8



WOK SEARED CHICKEN TENDERS WITH ASPARAGUS AND PISTACHIOS image

Steps:

  • Heat oil in a wok or large skillet over high heat. Add asparagus; cook stirring for 2 min. Add chicken; cook, stirring for 4 min. Stir in scallions, ginger, oyster sauce and chile garlic sauce; cook, stirring until the chicken is juicy and just cooked, 1-2 min. Stir in pistachios and serve immediately.

1 Tbls. toasted sesame oil
1 1/2 lbs fresh aspargus, trimmed and cut into 1" pieces
1 lb. chicken tenders, cut into bite size pieces
4 scallions, trimmed and cut into 1" pieces
2 Tbls. minced fresh ginger
1 Tbls. oyster flavored sauce
1 tsp. chile-garlic sauce
1/4 c. shelled salted pistachios, chopped

STEAMED ASPARAGUS WITH PISTACHIOS AND BROWN BUTTER

This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter. But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, weekday, vegetables, appetizer, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6



Steamed Asparagus With Pistachios and Brown Butter image

Steps:

  • Put a large wide skillet on the stove. Add about 1 inch water, salt it well, cover the skillet, and place over high heat. When water comes to a rapid boil, add asparagus in one layer, cover, and cook for 2 minutes, or just until barely done.
  • Drain asparagus and keep warm loosely wrapped in a kitchen towel.
  • Return skillet to stovetop over high heat. Add butter and swirl pan, then add chopped sage and sage leaves.
  • When butter gets foamy, lightly browned and nutty-smelling, a minute or two, stir in lemon juice and zest and turn the heat to low.
  • Put cooked asparagus back in pan and season with salt and pepper. Shake pan gently to coat with butter sauce. Using tongs, transfer asparagus to a large warmed platter. Spoon remaining sauce over asparagus, sprinkle with pistachios and serve.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 314 milligrams, Sugar 3 grams, TransFat 0 grams

1 1/2 pounds medium asparagus, tough ends snapped off
Salt and pepper
4 tablespoons unsalted butter
2 tablespoons chopped sage, plus 12 whole sage leaves
2 tablespoons lemon juice, plus 1/2 teaspoon lemon zest
1/4 cup toasted pistachios, crushed

CHICKEN STIR FRY WITH ASPARAGUS

Make and share this Chicken Stir Fry With Asparagus recipe from Food.com.

Provided by BigBilly

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12



Chicken Stir Fry With Asparagus image

Steps:

  • cut chicken in to 1 inch pieces and brown in non stick skillet, cook for 5 minute on med heat.
  • cut vegetables in to slices about 1 inch.
  • add carrot and celery cook for cook for 5 minute on med heat.
  • add can of chicken stock and stir lifting browned bits from bottom of pan.
  • Add soy sauce.
  • add rest of vegetables cover and cook for 10 minute on med/low heat.
  • add corn starch to 1/4 cup water in a small cup stir to combine add mixture to pan and stir sauce will thicken.
  • Serve over rice or noodles.

Nutrition Facts : Calories 206.4, Fat 5, SaturatedFat 1.3, Cholesterol 94.4, Sodium 452.7, Carbohydrate 13.7, Fiber 4.3, Sugar 5.7, Protein 27.5

1 1/2 lbs boneless skinless chicken thighs
1 lb asparagus spear
1 medium onion
2 carrots
2 celery ribs
1 green bell pepper
1/2 lb mushroom
1/2 lb snow peas
1 (10 1/2 ounce) can fat free chicken broth
2 teaspoons soy sauce
1 tablespoon cornstarch
1/4 cup cold water

WOK-SEARED CHICKEN WITH ASPARAGUS AND PISTACHOS

Easy, tasty, and healthy from our local newspaper. I personally like to double the sauce ingredients.

Provided by sandrasothere

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Wok-Seared Chicken With Asparagus and Pistachos image

Steps:

  • Heat oil in wok or large skillet over high heat.
  • Add asparagus and cook, stirring, for 2 minutes.
  • Add chicken and cook, stirring, for 4 minutes.
  • Stir in scallions, ginger powder, oyster sauce, and chili-garlic sauce.
  • Cook, stirring, until the chicken is juicy and just cooked through, about 1-2 minutes.
  • Stir in pistachios and serve over rice.

Nutrition Facts : Calories 243.8, Fat 8.7, SaturatedFat 1.4, Cholesterol 65.8, Sodium 223.2, Carbohydrate 11.1, Fiber 4.7, Sugar 3.2, Protein 32.2

1 tablespoon toasted sesame oil
1 1/2 lbs asparagus, trimmed and cut into 1-inch pieces
1 lb boneless skinless chicken breast, cut into bite-size pieces
4 scallions, trimmed and cut into 1-inch pieces
1 teaspoon ginger powder
1 tablespoon oyster sauce
1 teaspoon chili-garlic sauce
1/4 cup pistachios, shelled and coarsely chopped

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