Sweet, Spicy Teriyaki Chicken-Wrapped Asparagus

Ingredients for 2 servings:

• Two 170 grams chicken breasts (thinly sliced)
• 6 thick asparagus spears
• Sauce:
o 1 tablespoon Coconut Aminos (this is a healthier alternative to soy sauce that can be found in the health food section of most specialty stores. You can also use sea salt if Coconut Aminos are unavailable.)
o 1 tablespoon raw honey
o 1 tablespoon red chili garlic paste
o 1 teaspoon ginger (minced)
o 1 teaspoon rice vinegar
o 1 tablespoon water
o 1 green onion chopped

Set oven to 375 F.
Cut and trim fat from chicken breasts so it is about 170 grams. If the chicken breast is very thick, pound with your fist or meat mallet to soften and flatten. The meat should be thin enough to roll and close. Set aside in a bowl.
Combine sauce ingredients in a bowl.
Pour the sauce over the chicken and mix thoroughly, ensuring all sides of the chicken breasts are covered. Refrigerate and marinate for at least 30 minutes. I prefer marinating at least four hours, sometimes even preferably overnight. Just be sure to place the chicken in an airtight bag or container with the sauce.
Trim the bottom stems from the asparagus spears.
Place three asparagus spears at the thick end of the chicken breast and completely roll the asparagus in chicken.
Place the roll on a baking sheet or foil lined pan with the ending flap down so that the chicken roll bakes closed.
Drizzle excess sauce over the chicken roll. Place foil over the tips of the asparagus spears to prevent any burning during baking.
Bake rolls in the oven for 10-12 minutes. If you have extra time before baking, brown all sides of the chicken roll in a non-stick non stick pan set to medium heat for 3-4 minutes. This will enhance the flavor of your chicken.
Serve with your choice of carbs. I used jasmine brown rice mixed with cherry tomatoes and coriander, and one clementine.


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