Chargrilled Chicken With Orange Asparagus Beans Recipes

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TURMERIC-BLACK PEPPER CHICKEN WITH ASPARAGUS



Turmeric-Black Pepper Chicken With Asparagus image

In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric's delightfully earthy qualities. Thinly sliced asparagus doesn't need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.

Provided by Ali Slagle

Categories     dinner, quick, weekday, poultry, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons honey
3/4 teaspoon black pepper, plus more to taste
Kosher salt
2 tablespoons all-purpose flour
1 1/2 teaspoons ground turmeric
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon coconut or canola oil
12 ounces asparagus, trimmed and thinly sliced on an angle
1 teaspoon unseasoned rice vinegar or soy sauce
1 lime, cut into wedges (optional)

Steps:

  • In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.
  • In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
  • In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
  • Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
  • Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

GRILLED MOJO CHICKEN SALAD WITH ASPARAGUS AND ORANGES



Grilled Mojo Chicken Salad With Asparagus and Oranges image

The flavoring mixture, which accounts for most of the ingredients, is easy to assemble and, as a bonus, serves as both meat marinade and salad dressing. Simply siphon off some of the mixture as a marinade. Whisk extra oil into the rest for a first-rate dressing.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Salad

Yield 6

Number Of Ingredients 12

½ cup orange juice concentrate
⅓ cup fresh lime juice
2 large garlic cloves, chopped
1 tablespoon chopped fresh mint
1 teaspoon dried oregano
1 teaspoon ground ginger
½ teaspoon salt, and pepper, to taste
6 tablespoons extra-virgin olive oil, plus extra for drizzling
1 ¾ pounds boneless skinless chicken breasts
3 oranges
1 bunch medium asparagus, tough ends snapped off
12 cups mixed salad greens

Steps:

  • Whisk first seven ingredients plus 2 Tbs. oil in a 2-cup measuring cup. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add chicken; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup of oil into remaining mixture for dressing. Peel and section oranges. Sprinkle asparagus with oil, salt, pepper.
  • Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place chicken on rack over direct heat, cover and grill until well browned, 4 to 6 minutes. Turn, cover and grill another 4 to 6 minutes. Remove chicken and add asparagus, spears perpendicular to rack. Grill 3 to 5 minutes, until well browned and just cooked through.
  • Remove chicken and let stand for 5 minutes or up to 1 hour. Cut, crosswise, into 1/2-inch-thick slices. Toss greens, oranges, salt and pepper with most of the dressing. Arrange salad in six shallow bowls. Place chicken and asparagus over each. Drizzle with remaining dressing.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 27.2 g, Cholesterol 75.4 mg, Fat 17.2 g, Fiber 6.4 g, Protein 32.5 g, SaturatedFat 2.9 g, Sodium 290.3 mg, Sugar 19.1 g

STIR-FRIED CHICKEN WITH ASPARAGUS



Stir-Fried Chicken with Asparagus image

The stir-fry sauce in this recipe is simply whisked all together for a umami-forward, subtly sweet weeknight meal. This recipe makes any weeknight meal a no fuss, one skillet meal, showcasing the chicken and asparagus to its fullest.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons oyster sauce
1/4 cup low-sodium chicken broth
2 tablespoons dry sherry
1 tablespoon cornstarch
2 teaspoons packed light brown sugar
2 teaspoons toasted sesame oil
2 teaspoons minced garlic (about 3 cloves)
2 tablespoons vegetable oil
1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed and cut into 1-inch pieces
Kosher salt
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
2 cups cooked brown rice

Steps:

  • Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
  • Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
  • Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.

Nutrition Facts : Calories 450, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 124 milligrams, Sodium 1073 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 43 grams, Sugar 3 grams

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



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

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20

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

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.

GRILLED HERB CHICKEN AND ASPARAGUS



Grilled Herb Chicken and Asparagus image

Provided by Food Network

Categories     main-dish

Time 24m

Number Of Ingredients 3

1½ pounds boneless skinless chicken breasts
½ cup Lawry's® Herb & Garlic Marinade With Lemon Juice, divided
1 pound asparagus, trimmed

Steps:

  • 1.Place chicken in large resealable plastic bag. Add ¼ cup of the marinade; turn to coat well. Place asparagus in a second resealable plastic bag. Add remaining ¼ marinade; turn to coat. Refrigerate chicken and asparagus 30 minutes.
  • 2.Remove chicken and asparagus from marinade. Discard chicken marinade; reserve asparagus marinade.
  • 3.Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill asparagus 4 minutes or until tender-crisp, turning occasionally. Brush chicken and asparagus with reserved marinade. If desired, grill lemon slices 30 seconds per side. Serve chicken with asparagus. Garnish with lemon slices.

CHARGRILLED CHICKEN WITH ORANGE, ASPARAGUS & BEANS



Chargrilled Chicken With Orange, Asparagus & Beans image

Make and share this Chargrilled Chicken With Orange, Asparagus & Beans recipe from Food.com.

Provided by kelly in TO

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 large about 500g single chicken breast fillets
1 teaspoon ground cinnamon
80 ml fresh orange juice
2 teaspoons honey
2 teaspoons olive oil
2 bunches asparagus, woody ends trimmed, halved diagonally
150 g baby green beans, topped
2 teaspoons white wine vinegar
1 (400 g) can butter beans, rinsed, drained
1 orange, segmented
1/4 cup fresh continental fresh parsley leaves

Steps:

  • Place the chicken in a glass dish. Combine cinnamon and half the orange juice, honey and oil in a jug. Pour over chicken and turn to coat. Cover and place in the fridge for 15 minutes to marinate.
  • Cook the asparagus and green beans in a saucepan of lightly salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  • Preheat a chargrill on high. Add the chicken and cook for 3-4 minutes each side or until just cooked through. Transfer to a plate and set aside for 5 minutes to cool. Thinly slice across the grain.
  • Meanwhile, whisk the vinegar and the remaining orange juice, honey and oil in a jug. Taste and season with pepper.
  • Place the asparagus, green beans, butter beans, orange and parsley in a bowl and toss to combine. Divide salad among serving plates. Top with chicken and drizzle over the dressing to serve.

Nutrition Facts : Calories 194.4, Fat 3.2, SaturatedFat 0.6, Sodium 290.7, Carbohydrate 35.7, Fiber 11.1, Sugar 11.4, Protein 11.2

CHICKEN AND ASPARAGUS WITH BLACK BEAN SAUCE



Chicken and Asparagus With Black Bean Sauce image

Another recipe from Sunset's Chinese Cookbook. A lovely combo of flavors. Over the years we have changed the recipe to suit our tastes. Love it, love it, love it! Oh, by the way, you can also make this using beef or shrimp.

Provided by tootsie in Pacific

Categories     Poultry

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 18

1 teaspoon cornstarch
1 teaspoon soy sauce
2 teaspoons dry sherry
1 teaspoon water
1 lb chicken breast, skinned, boned and cut in bite size pieces
3 1/2 tablespoons salad oil
1 lb asparagus
1 tablespoon fermented black beans with garlic
1 tablespoon ginger, grated
1 medium onion, cut in wedges horizontally with layers separated
2 tablespoons water
1/2 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoon sugar
1/2 cup chicken broth or 1/2 cup water
1/2-1 teaspoon chili oil
1/2 tablespoon white vinegar

Steps:

  • In a bowl, combine cornstarch, soy sauce, dry sherry and water. Add chicken and stir to coat, then stir in 1 1/2 tsp of the oil and let stand for 15 minutes to marinate.
  • Prepare cooking sauce and set aside. Wash asparagus and break off tough ends; cut in 1/2" slanting slices.
  • Heat a wok over high heat. When pan is hot, add 2 tbs of the oil. When oil begins to heat, add black bean w/garlic and ginger; stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan.
  • Add the remaining 1 tbs oil to pan. When oil is hot, add asaragus and onion and stir-fry for 30 seconds. Add the 2 tbs water, cover and cook stirring occasionally, until crisp-tender (about 2 minutes). Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.

ORANGE-GLAZED ASPARAGUS



Orange-Glazed Asparagus image

Asparagus cooked in a skillet and topped with a fragrant glaze. Great with Cornish hens.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Asparagus

Yield 8

Number Of Ingredients 5

3 bunches medium-thick asparagus, tough ends snapped off
½ teaspoon salt
2 tablespoons extra-virgin olive oil
½ cup orange juice
2 tablespoons Zest of a large orange

Steps:

  • Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
  • About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
  • Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.6 g, Fat 3.6 g, Fiber 3.7 g, Protein 3.9 g, SaturatedFat 0.5 g, Sodium 148.9 mg, Sugar 4.4 g

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