Teriyaki Chicken with Asparagus

Cooked in a savory glaze.

Cooking time

20 minutes

Calories

367kcal

Sodium

0.7g

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Salt the chicken and set aside, then pat dry.
Remove the hard base from the asparagus with a peeler, and cut into 4-5 cm (approx. 1-3/4 in.) lengths.
Heat the olive oil in a pan, add in the chicken (1) skin side down and then (2). Turning over the ingredients from time to time, cover with a lid, and cook over medium-low heat for 4-5 minutes.
Sprinkle the asparagus with a dash of salt and place onto plates. Turn the chicken over, cover with a lid, and cook through.
Pat away any excess oil with paper towel. Pour in (A), and thicken the sauce over medium-high heat. Slice up the chicken and add to plates from (4).

Cooking Basics

Green asparagus - peeling off the outer skin

The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.

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