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I have chicken breasts, asparagus, baby sweetcorn and potatoes.... any ideas how i can spice the meal up a bit???
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Mandarin Medley
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (14.5 ounce) can reduced-sodium chicken broth
2 cups fresh snow peas
1 (15 ounce) can whole baby corn, drained
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can sliced water chestnuts, drained
2 celery ribs, thinly sliced
1/2 cup finely chopped red onion
1 green onion, thinly sliced
DRESSING:
5 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon Dijon mustard
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
2 teaspoons sesame seeds, toasted
In a large skillet, bring asparagus and broth to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain; immediately place asparagus in ice water. Drain and pat dry.
In a large bowl, combine the peas, corn, oranges, water chestnuts, celery, onions and asparagus. In a small bowl, whisk the lemon juice, oil, soy sauce, honey, mustard, garlic, pepper and salt. Pour over vegetables. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds.
Metric:
455 g fresh asparagus, trimmed and cut into 2 inch pieces
1 (14.5 ounce) can reduced-sodium chicken broth
195 g fresh snow peas
1 (15 ounce) can whole baby corn, drained
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can sliced water chestnuts, drained
2 celery ribs, thinly sliced
85 g finely chopped red onion
1 green onion, thinly sliced
DRESSING:
75 ml lemon juice
30 ml olive oil
30 ml reduced-sodium soy sauce
15 ml honey
5 ml Dijon mustard
6 g garlic cloves, minced
2 g pepper
3 g salt
6 g sesame seeds, toasted
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (14.5 ounce) can reduced-sodium chicken broth
2 cups fresh snow peas
1 (15 ounce) can whole baby corn, drained
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can sliced water chestnuts, drained
2 celery ribs, thinly sliced
1/2 cup finely chopped red onion
1 green onion, thinly sliced
DRESSING:
5 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon Dijon mustard
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
2 teaspoons sesame seeds, toasted
In a large skillet, bring asparagus and broth to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain; immediately place asparagus in ice water. Drain and pat dry.
In a large bowl, combine the peas, corn, oranges, water chestnuts, celery, onions and asparagus. In a small bowl, whisk the lemon juice, oil, soy sauce, honey, mustard, garlic, pepper and salt. Pour over vegetables. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds.
Metric:
455 g fresh asparagus, trimmed and cut into 2 inch pieces
1 (14.5 ounce) can reduced-sodium chicken broth
195 g fresh snow peas
1 (15 ounce) can whole baby corn, drained
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can sliced water chestnuts, drained
2 celery ribs, thinly sliced
85 g finely chopped red onion
1 green onion, thinly sliced
DRESSING:
75 ml lemon juice
30 ml olive oil
30 ml reduced-sodium soy sauce
15 ml honey
5 ml Dijon mustard
6 g garlic cloves, minced
2 g pepper
3 g salt
6 g sesame seeds, toasted
Curry Chicken Casserole
2 (12 ounce) packages frozen cut asparagus, thawed and drained
4 boneless skinless chicken breast halves, cut into 1/2-inch strips
salt and pepper to taste
3 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1/4 cup lemon juice
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1/2 cup sliced almonds, toasted
Place asparagus in a greased 11-in. x 7-in. x 2-in. baking dish; set aside. Sprinkle chicken with salt and pepper. In a large skillet, saute chicken in butter for 10-14 minutes or until juices run clear. Place over asparagus. Combine soup, mayonnaise, lemon juice, curry powder, ginger and pepper; spoon over chicken. Bake, uncovered, at 350 degrees F for 35 minutes. Sprinkle with almonds and return to the oven for 5 minutes.
Metric:
672 g frozen cut asparagus, thawed and drained
4 boneless skinless chicken breast halves, cut into 1/2-inch strips
salt and pepper to taste
45 g butter
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
120 ml mayonnaise
60 ml lemon juice
2 g curry powder
0.4 g ground ginger
0.3 g pepper
70 g sliced almonds, toasted
2 (12 ounce) packages frozen cut asparagus, thawed and drained
4 boneless skinless chicken breast halves, cut into 1/2-inch strips
salt and pepper to taste
3 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1/4 cup lemon juice
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1/2 cup sliced almonds, toasted
Place asparagus in a greased 11-in. x 7-in. x 2-in. baking dish; set aside. Sprinkle chicken with salt and pepper. In a large skillet, saute chicken in butter for 10-14 minutes or until juices run clear. Place over asparagus. Combine soup, mayonnaise, lemon juice, curry powder, ginger and pepper; spoon over chicken. Bake, uncovered, at 350 degrees F for 35 minutes. Sprinkle with almonds and return to the oven for 5 minutes.
Metric:
672 g frozen cut asparagus, thawed and drained
4 boneless skinless chicken breast halves, cut into 1/2-inch strips
salt and pepper to taste
45 g butter
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
120 ml mayonnaise
60 ml lemon juice
2 g curry powder
0.4 g ground ginger
0.3 g pepper
70 g sliced almonds, toasted
sounds like a good excuse for chicken and asparagus pie
http://www.bbc.co.uk/food/recipes/database/chi ckenwithasparagus_74779.shtml
http://www.bbc.co.uk/food/recipes/database/chi ckenwithasparagus_74779.shtml
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