I love using whatever I already have available in order to make different meals. That is how I came up with an easy teriyaki chicken with asparagus and mushrooms dish. This simple dinner recipe is a current family favorite. (When my husband and sons say, “Add this meal to the rotation”, I know that it’s a hit!)
Teriyaki Chicken With Asparagus and Mushrooms
Teriyaki Chicken With Asparagus and Mushrooms
Ingredients:
- 1 lb boneless chicken thighs
- 1 cup mushrooms, sliced
- 1 bunch of asparagus, trimmed
- 2 tbsp olive oil
- 1/2 cup teriyaki sauce
- Sea salt
- Freshly ground pepper
Directions:
1. Cut the chicken into bite-sized pieces. Sprinkle with salt and pepper.
2. Cook the chicken in a skillet over medium heat – stirring occasionally until it is no longer pink inside. (There is no need for oil because the chicken makes its own “juice”.) Set aside the chicken.
3. Sprinkle the mushrooms and asparagus with salt and pepper. Sauté the vegetables in olive oil in a skillet over medium heat for 3 minutes. Cover the skillet. Reduce the heat to low and allow the vegetables to simmer for an additional 5 minutes.
4. Add the chicken back to the skillet with the vegetables. Mix everything together well. Add the teriyaki sauce and let everything simmer together for 3 to 5 minutes over low heat.
That was super easy, right? I usually serve the chicken with asparagus and mushrooms over basmati rice. It’s an easy way to get my teens to eat “green things” and it usually takes less than 30 minutes to prepare.
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