Best 9 Chicken Teriyaki With Asparagus Recipes

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Chicken teriyaki with asparagus is a flavorful and easy-to-make dish that will tantalize your taste buds and impress your dinner guests. This delightful combination of tender chicken, succulent asparagus, and a sweet and savory teriyaki sauce creates a harmonious balance of flavors and textures that will have you coming back for seconds. Let's embark on a culinary journey to discover the best recipe for this delectable dish, exploring different cooking techniques, ingredient variations, and tips to achieve the perfect balance of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

TERIYAKI CHICKEN WITH ASPARAGUS



Teriyaki Chicken With Asparagus image

A different and satisfying stir-fry. For a vegetarian option, omit chicken. Great recipe to use up left-over chicken.

Provided by Backwoods Foodie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
12 asparagus spears, cut into quarters
1 tablespoon minced garlic
1/2 cup bell pepper, sliced thinly
1/2 cup onion, diced
1 1/2 sliced mushrooms
1/2 lb chicken breast, diced
3 cups prepared rice
1/4 cup dried cranberries
2 teaspoons cornstarch
3 tablespoons teriyaki sauce
1/2 cup chicken broth

Steps:

  • Heat vegetable oil in a large skillet until hot.
  • Saute asparagus, peppers, onions, garlic and mushrooms for 3-5 minutes.
  • Mix in chicken, rice and cranberries. Saute an additional 5-7 minutes.
  • Combine cornstarch, teriyaki and chicken broth.
  • Stir mixture into sauté mix and cook until thickened.
  • Serve hot.

ASPARAGUS AND CHICKEN STIR-FRY



Asparagus and Chicken Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

CHICKEN TERIYAKI WITH ASPARAGUS



Chicken Teriyaki with Asparagus image

This is delicious! Teriyaki chicken with steamed asparagus and Swiss cheese will please your whole family!

Provided by Cindy M

Categories     Main Dish Recipes     Chicken     Chicken Teriyaki Recipes

Time 1h45m

Yield 4

Number Of Ingredients 5

¾ cup honey teriyaki sauce
¼ cup white wine
4 skinless, boneless chicken breast halves
16 spears fresh asparagus
4 slices Swiss cheese

Steps:

  • In a large bowl, mix the honey teriyaki sauce and wine. Place chicken in the bowl, and coat with the marinade. Cover, and marinate in the refrigerator at least 1 hour (it is best if you can marinate overnight).
  • Preheat oven to 375 degrees F (190 degrees C).
  • Discard marinade, and arrange chicken breasts in a baking dish. Bake 15 minutes in the preheated oven, until almost done.
  • Place the asparagus in a pot fitted with a steamer basket over 1 inch of boiling water, and steam 5 minutes, until tender.
  • Place 4 asparagus spears on each chicken breast, and top each breast with a slice of Swiss cheese. Return to oven, and continue baking 10 minutes, or until cheese is melted and chicken juices run clear.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 12.8 g, Cholesterol 93.3 mg, Fat 10.8 g, Fiber 1.4 g, Protein 36.8 g, SaturatedFat 5.9 g, Sodium 2184.8 mg, Sugar 9.3 g

CHICKEN AND ASPARAGUS KABOBS



Chicken and Asparagus Kabobs image

These Asian-flavored kabobs, served with a tasty dipping sauce, are special enough to make for guests at your next backyard get-together. Sometimes I substitute salmon for the chicken. -Kelly Townsend, Syracuse, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 18

DIPPING SAUCE:
2 cups mayonnaise
1/4 cup sugar
1/4 cup reduced-sodium soy sauce
2 tablespoons sesame seeds, toasted
1 tablespoon sesame oil
1/2 teaspoon white pepper
KABOBS:
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons water
1 tablespoon sesame oil
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh gingerroot
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
1/2 teaspoon salt

Steps:

  • In a small bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours., In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. In a large bowl, toss the asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces. , Grill, covered, over medium heat for 4-5 minutes on each side or until chicken is no longer pink and asparagus is crisp-tender. Serve with dipping sauce.

Nutrition Facts : Calories 806 calories, Fat 71g fat (10g saturated fat), Cholesterol 89mg cholesterol, Sodium 1688mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 27g protein.

CHICKEN AND ASPARAGUS TERIYAKI STIR FRY RECIPE



Chicken and Asparagus Teriyaki Stir Fry Recipe image

Provided by PineyCook

Number Of Ingredients 10

3 tablespoons soy sauce or gluten-free soy sauce
2 tablespoons mirin
1/2 tablespoon honey
1/2 tablespoon fresh grated ginger
1 teaspoon cornstarch
1 1/2 pounds skinless chicken breast, cut into 1/2-inch cubes
Kosher salt, to taste
1 tbsp canola or grapeseed oil, divided
12 oz asparagus, ends trimmed, cut into 2-inch pieces
4 cloves garlic, chopped

Steps:

  • Whisk the soy sauce, mirin, honey and ginger and cornstarch in a small bowl; set aside. Lightly season the chicken with salt. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 6 to 7 minutes. Add the garlic and cook until golden, about 1 minute. Set aside on a dish. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Place everything back into the wok, pour the sauce over and cook stirring 30 to 60 seconds until the sauce thickens slightly

TERIYAKI ASPARAGUS



Teriyaki Asparagus image

Asparagus w/ almonds....yum! You can serve this warm or cold. I prefer warm. For extra flavor, lightly toast the almonds. If asparagus is out of season, you could use frozen.

Provided by Parsley

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus spear, trimmed and cut into 2-inch pieces
1/2 cup slivered almonds, toast them, if desired
1 tablespoon olive oil
1/8 cup cider vinegar
1/8 cup teriyaki sauce
1 tablespoon sugar
1/4 teaspoon ground ginger
1/8-1/4 teaspoon pepper
salt, if needed to taste

Steps:

  • Steam/cook asparagus until tender-crisp.
  • Meanwhile, stir together almonds, olive oil, cider vinegar, teriyaki sauce, sugar, ginger, and pepper.
  • Pour over the cooked asparagus and toss to coat well.
  • Serve right away or chill for 1-2 hours and serve cold.

Nutrition Facts : Calories 154.7, Fat 10.5, SaturatedFat 1.1, Sodium 361.5, Carbohydrate 12.1, Fiber 3.9, Sugar 6.5, Protein 6.2

CHEESY CHICKEN AND ASPARAGUS



Cheesy Chicken and Asparagus image

I was a cook at an elementary school where we had to use certain foods. But at home I got to experiment! My husband was-and still is-a tolerant taste tester.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

2 boneless skinless chicken breast halves, cut into bite-size pieces
1 tablespoon butter or margarine
1 cup sliced fresh mushrooms
3 green onions, sliced
1 garlic clove, minced
3 ounces cream cheese
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (5 ounces) evaporated milk
1 package (10 ounces) frozen chopped asparagus or broccoli
Hot cooked rice, optional

Steps:

  • In a large skillet, saute chicken in butter for 5-6 minutes or until juices run clear. Stir in mushrooms, onions and garlic; saute for 3 minutes or until vegetables are tender. Cut cream cheese into cubes and stir into chicken mixture until melted. Add thyme, salt, pepper, soup and milk; stir to combine. Simmer, uncovered, for 10 minutes. Prepared asparagus or broccoli according to package directions; drain and stir into chicken mixture. Serve over rice if desired.

Nutrition Facts :

EASY TERIYAKI CHICKEN



Easy teriyaki chicken image

Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper - it takes just 20 minutes to make! Serve it with sticky rice and steamed greens

Provided by Esther Clark

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 11

2 tbsp toasted sesame oil
6 skinless and boneless chicken thighs, sliced
2 large garlic cloves, crushed
1 thumb-sized piece ginger, grated
50g runny honey
30ml light soy sauce
1 tbsp rice wine vinegar
1 tbsp sesame seeds , to serve
4 spring onions, shredded, to serve
sticky rice, to serve
steamed bok choi or spring greens, to serve

Steps:

  • Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
  • Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

Nutrition Facts : Calories 243 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.23 milligram of sodium

CHICKEN TERIYAKI



Chicken Teriyaki image

Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That's the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.

Provided by John T. Edge

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 8 servings

Number Of Ingredients 10

1 cup soy sauce
1 cup granulated sugar
1 1/2 teaspoons brown sugar
6 cloves garlic, crushed in a press
2 tablespoons grated fresh ginger
1/4 teaspoon freshly ground black pepper
1 3-inch cinnamon stick
1 tablespoon pineapple juice
8 skinless, boneless chicken thighs
2 tablespoons cornstarch

Steps:

  • In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
  • Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
  • Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
  • Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 25 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 1873 milligrams, Sugar 26 grams, TransFat 0 grams

Tips:

  • Use fresh ingredients: Fresh chicken, asparagus, and vegetables will give your teriyaki dish the best flavor.
  • Marinate the chicken: Marinating the chicken in the teriyaki sauce for at least 30 minutes will help to infuse it with flavor.
  • Cook the chicken over medium heat: This will help to prevent the chicken from drying out.
  • Add the vegetables towards the end of cooking: This will help to keep them crisp and tender.
  • Serve the teriyaki chicken with rice or noodles: This will help to soak up the delicious sauce.

Conclusion:

Chicken teriyaki with asparagus is a quick, easy, and delicious meal that is perfect for a weeknight dinner. With its savory teriyaki sauce and tender chicken and asparagus, this dish is sure to please everyone at the table. So next time you're looking for a tasty and satisfying meal, give chicken teriyaki with asparagus a try!

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