Chicken Asparagus and Snap Pea Skillet Recipe: *Prep Time: 10 min *Cook Time: 20 min *Difficulty: Easy *Servings: 4 By Mandee Pogue aka The Kitchen Wife
Ingredients: - 1 lb of Boneless, Skinless Chicken, cut into cubes
- 1/2 a bunch of Asparagus, stemmed and cut in half
- 1 Red Onion, thinly sliced
- 1 container of Sugar Snap Peas
- 1 c Chicken Broth
- 2 Tbsp Cornstarch
- 2-3 Tbsp Olive Oil
- 2 Tbsp Butter
- 1 tsp Italian Seasoning
- 1 Tbsp Garlic, minced
- 1 Tbsp Lemon Juice
- Chives
- Salt and Pepper to taste
Directions: - Place a skillet over medium/high heat and add the oil.
- Once hot add the butter and allow it to melt.
- Add the cornstarch to the chicken and toss until the chicken is coated.
- Place the coated chicken into the skillet and cook until brown and no longer pink.
- Remove the chicken from the skillet.
- To the hot skillet add the asparagus, snap peas, and onions. Season with salt and pepper and sauté for 5 minutes.
- After 5 minutes add the chicken broth, lemon juice, garlic, and Italian seasoning to the pan. Cover and simmer for another 3 minutes.
- Return the chicken to the pan, toss everything together, and top with the chopped chives.
- Serve and Enjoy!
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