Asian Style Chicken Strips with Asparagus

This is the day that all is washed away

I leave behind all that I will never find

I take with me only the precious memories

I travel light on my journey for there is nothing that a satchel will hold

For my gold and my silver is worthless to those who would be so bold

My treasure is not that of metal and rock

Take stock, take stock

My treasure is found in my heart

-Catherine

Ingredients:

2 ½ lbs. boneless chicken breast - cut into strips

For the Marinade:

1 ½ inch piece of fresh ginger - chopped

4 cloves of garlic chopped

½ tsp. salt

½ tsp. black pepper

2 tablespoons sesame oil

2 tablespoons olive oil

½ tsp. ground turmeric

½ tsp. ground curry powder

Place all of the ingredients for the marinade in a bowl; add the chicken cover and place in the refrigerator for at least one hour or more.

Heat a large griddle or frying pan and place the chicken strips on the pan. Do not overcrowd the pan. When the chicken is golden on one side flip and continue to cook on the other side.

The cooking time will depend on the thickness of the chicken slices.

For the Asparagus:

Ingredients:

1 lb. of fresh asparagus - hard tips cut off

Juice of ½ lemon

2 tablespoons of olive oil

3 cloves of garlic - chopped

¼ tsp. red pepper flakes

½ tsp. salt

½ cup of water

Heat a large frying pan with the olive oil and garlic. When the garlic is fragrant add the cleaned asparagus and sauté on low.

When the asparagus become slightly golden flip and let them become golden on the other side. When this is achieved; add the lemon juice, water, salt and red pepper flakes. Simmer for another minute or two.

Enjoy with Love,

Catherine

xo
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