Teriyaki Chicken with Asparagus

Teriyaki Chicken with Asparagus

Cooked in a savory glaze.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


2 spears

0.5 g (0.02 oz.)

extra virgin olive oil

2 tsp



  1. Salt the chicken and set aside, then pat dry.
  2. Remove the hard base from the asparagus with a peeler, and cut into 4-5 cm (approx. 1-3/4 in.) lengths.
  3. 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.
  4. Sprinkle the asparagus with a dash of salt and place onto plates. Turn the chicken over, cover with a lid, and cook through.
  5. 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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