On my last visit, my dear friend Tiffany took me Blue Koi on trendy 39th St. in KC. There, I fell in love with pan-friend dumplings and this rice dish. The menu description: Fresh asparagus in harmony with sautéed chicken breast marinated in garlic mayonnaise with sun dried tomatoes. It was so good, I got home and figured out the recipe. (I was also impressed that the take home containers are compostable.) Voila!
Almond Chicken Asparagus (serves 4)
¼ c mayonnaise
4 cloves garlic
½ tsp salt
Ground pepper to taste
4 boneless chicken breasts
Small bunch of tender green asparagus (aprox 8-10 spears)
8 oz mushrooms
¼ c sun dried tomatoes (in oil or dry)
¼ - ½ c toasted slivered almonds (according to taste)
2 cups rice
The night before:
In a large bowl, add garlic cloves (mince with a knife or use a garlic press) into mayonnaise and mix with salt and pepper. Set aside. Cut chicken into 1inch pieces. Cut asparagus into 1 ½ inch. Slice mushrooms into thick slices. Make sure sun dried tomatoes are cut in strips and add to mayonnaise. Mix all together so everything is coated with mayonnaise and refrigerate overnight.
20 minute preparation:
Prepare rice according to preference. I use a rice cooker; add rice, 4 c hot water and 1 tsp salt. Button pops up when done!
Heat large pan over medium-hot heat. Add chicken mixture all at once pressing chicken pieces into the bottom of the hot pan. After a couple of minutes – once bottom of chicken is golden – stir around, turning chicken over - tongs work great for this! Cover and lower heat to medium for 2 minutes. When the white mayonnaise is gone, sprinkle almonds over top and remove from heat. Serve over rice and enjoy!
Almond Chicken Asparagus (serves 4)
¼ c mayonnaise
4 cloves garlic
½ tsp salt
Ground pepper to taste
4 boneless chicken breasts
Small bunch of tender green asparagus (aprox 8-10 spears)
8 oz mushrooms
¼ c sun dried tomatoes (in oil or dry)
¼ - ½ c toasted slivered almonds (according to taste)
2 cups rice
The night before:
In a large bowl, add garlic cloves (mince with a knife or use a garlic press) into mayonnaise and mix with salt and pepper. Set aside. Cut chicken into 1inch pieces. Cut asparagus into 1 ½ inch. Slice mushrooms into thick slices. Make sure sun dried tomatoes are cut in strips and add to mayonnaise. Mix all together so everything is coated with mayonnaise and refrigerate overnight.
20 minute preparation:
Prepare rice according to preference. I use a rice cooker; add rice, 4 c hot water and 1 tsp salt. Button pops up when done!
Heat large pan over medium-hot heat. Add chicken mixture all at once pressing chicken pieces into the bottom of the hot pan. After a couple of minutes – once bottom of chicken is golden – stir around, turning chicken over - tongs work great for this! Cover and lower heat to medium for 2 minutes. When the white mayonnaise is gone, sprinkle almonds over top and remove from heat. Serve over rice and enjoy!
Notes:
The restaurant’s version did not include mushrooms, but you should be catching on that I’m addicted to them.
The picture above is from Blue Koi’s website and, no your eyes aren’t playing tricks, that’s the shrimp version.
Mayonnaise makes a great marinade base. It's basically eggs and oil, so you don't need to add oil and it cooks up golden. Also, it coats food better than a liquid marinade and it doesn't break down food like usual acidy or vinegary marinades.
Rice cooker -If you like rice, I highly suggest you invest in a rice cooker. You don't have to get a high-end one, but make sure it's big enough for your family size.
Toast Almonds - as your pan is heating dump in the almonds and stir them around until they are golden brown.
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