Chicken And Asparagus Rice Bowl Recipes

CHICKEN AND ASPARAGUS RICE BOWL

Steps:

• In a medium saucepan bring rice, salt, and 3 c water to a boil. Cover, reduce heat to low, and cook 15 minutes. Take off heat, still covered, and let sit for 5 minutes.
• While rice is coming to a boil mix together chicken, sake, and 2 tbsp tamari in a small bowl. Peel and grate ginger. Put 1 tsp ginger in with the chicken; put the remaining ginger in a small bowl and set aside.
• While rice is cooking peel and roughly chop garlic and chop green onions; add both to bowl of ginger. Trim asparagus and cut into 1.5" pieces. Set aside.
• In a large frying pan over high heat add 1 tbsp oil and chicken mixture. Cook until no longer pink.
• Divide rice evenly between 4 to 6 bowls. Top rice with chicken and pan juices. Return pan to heat and add remaining 1 tbsp oil, reserved ginger, garlic, and green onions. Cook, stirring, for about one minute. Add asparagus and remaining 1 tsp tamari and stir to combine. Add broth, cover, and cook until asparagus is just tender to bite, 2 to 3 minutes.
• While asparagus cooks peel and slice hardboiled eggs into 1/4" slices. Divide asparagus and pan juices evenly between bowls of rice/chicken. Top each serving with egg slices and serve.
• Enjoy!

ASPARAGUS AND LEMON CHICKEN WITH RICE

Steps:

• In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.

CHICKEN AND ASPARAGUS OVER WILD RICE

Steps:

• Spray a large non-stick skillet with cooking spray. Add the shallots and cook until tender, about 1 minute.
• Add chicken, cooking until no pink remains.
• Add the garlic and cook, stirring, for about a minute. Spoon chicken mixture into a bowl and set aside.
• Add asparagus to the skillet and cook over medium heat, stirring, 6-8 minutes, until asparagus is bright green and starting to tender.
• Add wine and cook, stirring, until it evaporates. Remove asparagus to the chicken bowl.
• Remove pan from heat. In a small bowl, combine the cornstarch and skim milk, mixing well. Add it to the pan along with the chicken broth and return pan to heat. Cook, stirring constantly, until mixture thickens, about 3 minutes.
• Return chicken and asparagus to the pan and mix with the sauce. Continue to simmer, stirring occasionally, for another 5-10 minutes.
• Serve chicken and asparagus over the wild rice, drizzle with lemon juice to taste.