Recipe: Almond Asparagus Chicken

Lately I’ve been craving a super yummy dish from an Asian restaurant in town.  It’s a chicken dish with asparagus, almonds, sun dried tomatoes over rice. It is so delicious, I think I could eat it just about every day. But, that restaurant it expensive, and so I decided to recreate it at home! I found a recipe online where someone else had the same idea as me and came up with a copycat recipe. I used this as my base and made my own modifications!

The results? It turned out really delicious, but not quite as yummy as the restaurant version. It’s still unique and definitely worth making and really is sooo good!

You will start by cutting up some asparagus into about 1 inch pieces (exact recipe to follow)


Cut up some chicken into very thin pieces, cutting at an angle.

 Mix up a marinade with mayo, garlic, cumin, soy sauce,  red pepper flakes and coat the asparagus, sun dried tomatoes and chicken…

Put a little oil in a hot skillet and add the mixture. Cook until the chicken is cooked through. It shouldn’t take too long if you sliced the chicken super thin! Don’t cook it too long or all of that yummy sauce will evaporate and it will end up too dry. If it seems like it needs more liquid, you could add a bit of water.


Serve up some rice. Brown is the healthiest option, but this sushi rice makes more of a “sticky rice” consistency for a treat!

Dish it up and sprinkle with toasted almond slices.

  So easy, yummy and fairly healthy! A good way to get the kiddos to try asparagus!

Here is the exact recipe:

Almond Asparagus Chicken

  • 1 lb chicken breasts
  • 1.5 cups chopped asparagus 
  • 1/2 cup chopped sun dried tomatoes
  • 1/2 cup sliced almonds, toasted
  • 3/4 cup mayo
  • 1 tsp cumin
  • 1 tsp red pepper flakes
  • 2 tsp minced garlic
  • 1/2 tsp salt
  • 1 Tbs soy sauce
  • Rice

Cook rice according to package directions.  Cut chicken into very thin slices, cutting on an angle. Cut up asparagus and sun dried tomatoes into bite size pieces.  Mix mayo, cumin, red pepper, garlic, salt and soy sauce in a bowl.  Put chicken, asparagus and sun dried tomatoes in a baggie and add the mayo mixture. Let it marinade for about 10 minutes.  Heat some oil in a large skillet, add chicken mixture and cook over medium heat until chicken is cooked through, being careful not to overcook. Add a little bit of water if mixture gets too dry.  Serve  over rice and top with toasted almonds. Enjoy!

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