A quick Asian-inspired dish of chicken breasts cooked with asparagus in a sauce flavored with orange juice and zest is just right for a weeknight in spring.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
586 Calories
Recipe Instructions
Step 1
Heat vegetable oil in a large skillet over medium heat. Cook and stir chicken, garlic, and red pepper flakes until chicken is no longer pink, 5 to 7 minutes. Add asparagus and cook until bright green and starting to become tender, about 3 more minutes.
Step 2
Whisk soy sauce, honey, orange juice, and orange zest together in a small bowl; pour over chicken. Cook and stir until sauce coats chicken and asparagus, about 1 more minute. Serve over cooked brown rice.
Ingredients
2 tablespoons vegetable oil
2 teaspoons honey
2 cloves garlic, minced
2 teaspoons soy sauce
½ teaspoon red pepper flakes
1 orange, zested and juiced
1 cup cooked brown rice
2 (8 ounce) skinless, boneless chicken breast halves, cut into strips
