Dinner’s on in only 20 minutes with this veggie-loaded chicken stir-fry! So simple to whip up and the flavors are unreal! Feel free to throw in your favorite spring veggies.
So many spring-y veggies happening here only the title wouldn’t let me fit ’em all in there….
“My New Favorite Stir-Fry On The Planet” also sums the title up pretty good. But again….mean ‘ol Mr. SEO spoiled the fun.
The problems of a food blogger, I tell you guys… I seriously spend about 10 minutes straight per each recipe I post hemming and hawing over the title.
Example: For this recipe a few weeks back my brain is like hmmm…should I put mixed berry or just triple-berry in the title? Triple berry would be more accurate, but I REALLY like the sound of mixed berry too. And should I have “lemon cream cheese” in there too or would that distract from the berries which are the star of the crepes?
The mind of a perfectionist food blogger can be a disturbing place. Send help over to my family who has to put up with this all day and pretty much every day.
You love it though, Mom. Don’t even deny it.
Now that I’m done rambling about my strange everyday life, let us discuss the spring dinner of your DREAMS.
There’s chicken. There’s rice. There’s asparagus which is my life right now. There’s toasty almonds which I pluck off and eat like candy. There is just absolutely no shortage of the YUM this skillet holds.
Everyone loves stir-fry, right? You’d be a fool not to. I mean, how un-American could you GET if you were a stir fry-hater?
This coming from the girl who spent much of her childhood hating on pizza. What was even WRONG with me?! Please don’t judge. I was a very strange child is all I can ‘figger.
But let’s save that embarrassingly-humiliating story for another day. Or you could just forget I ever said that. Kthanks.
ANYWAYZZ. This stir-fry. People. It’s a panful of healthy springtime dreams. It’s on the menu pretty much weekly around here in the springtime. My veggie-craving soul cannot ever get enough. Neither can my skinny jeans who more than appreciate the healthy stuff for dinner after eating cookies all day. No, I’m joking! Promise.
And uhmm, THE SPEED. We must talk about the speedy-speediness that’s involved in this stir-fry. Granted, pretty much any stir-fry comes together super-quickly, but this one especially.
For reaaaaals, all you’re gonna do is dump the chicken and a boatload of spring veggies in your biggest, heavy-duty skillet and let the stovetop do it’s handy-dandy stove-top magic.
While that’s happening, you should probably get that rice going too. I mean, what is a veggie-loaded chicken stir-fry without a pile of hot rice?! Lonely that’s what it is. And disrespectful to that skillet full of veggies and chicken that are probably wanting a buddy.
Oh, and totally feel free to throw or sub in ALL your springtime veggie into the pan. Stir-fries are totally adaptable to whatever you’re a’cravin.’ Do note though that the toasted almonds on top are NOT optional.
You know what I’m craving right now? My own personal skillet full of this stir-fry. Please and thank you.
On the menu today: A panful of SPRING for realz.
It’s time for a rainbow faceplant.
Chicken Asparagus Stir-Fry with Cherry Tomatoes + Toasted Almonds
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 3 tablespoons olive oil
- 2 lbs chicken breasts cut into 1-in cubes
- 2 cups asparagus trimmed and cut into 2-in pieces
- 2 cups kale leaves
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 large sweet pepper diced
- 1 large onion diced
- 3 cloves garlic minced,
- 1 cup halved cherry tomatoes
- 2 tablespoons minced fresh parsley
- 1 teaspoon cajun seasoning
- Salt and pepper to taste
- 3/4 cup sliced almonds toasted
- Hot rice for serving
Instructions
- In a large skillet over medium-high heat, heat oil until shimmering. Add chicken asparagus, kale, carrots, pepper, onion, and garlic to skillet and cook, stirring frequently until vegetables are tender and chicken is cooked, about 10 minutes.
- Reduce heat to low and stir in cherry tomatoes, parsley, cajun, and salt and pepper to taste. Cover skillet and let stand 5 minutes. Sprinkle with toasted almonds and serve stir-fry warm with hot rice.
Just in case you needed some more springtime inspiration…..check these out!
Springtime Veggie Pasta Primavera
Springtime Vegetarian Minestrone Soup
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