Stir-Fried Asparagus and Chicken with Toasted Cumin

Name: Stir-Fried Asparagus and Chicken with Toasted Cumin and Fennel Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cumin seeds; 2 teaspoons fennel seeds; 16 ounces chicken tenders cut into bite-size chunks, 1 pound; 1 x salt to taste; 1 1/2 tablespoons olive oil divided, or other vegetable oil; 1 large onions chopped; 5 cloves garlic or to taste, finely chopped; 1 each hot chili peppers or to taste, freshly and finely chopped; 1 tablespoon ginger freshly and finely chopped; 1 1/2 pounds asparagus about 1 1/2 bunches, trimmed, cut into 1-inch pieces; 1/2 cup coconut milk; ⅔ cup cilantro freshly and coarsely chopped

Servings: persons

2 teaspoons cumin seeds
2 teaspoons fennel seeds
16 ounces chicken tenders cut into bite-size chunks, 1 pound
1 x salt to taste
1 1/2 tablespoons olive oil divided, or other vegetable oil
1 large onions chopped
5 cloves garlic or to taste, finely chopped
1 each hot chili peppers or to taste, freshly and finely chopped
1 tablespoon ginger freshly and finely chopped
1 1/2 pounds asparagus about 1 1/2 bunches, trimmed, cut into 1-inch pieces
1/2 cup coconut milk
⅔ cup cilantro freshly and coarsely chopped

1
Add cumin and fennel seeds in a small dry skillet, toast and stir often over medium heat until fragrant and startting to brown, 3 to 4 minutes.
2
In a coffee grinder, or with a mortar ad pestle, finely grind the toasted spices.
3
Add chicken pieces, 1 1/2 teaspoons of the spice mixture and 1/4 teaspoon salt in a large bowl, and toss until well coated and mixed.
4
Heat 1 tablespoon oil in a large nonstick skillet over medium high heat.
5
Stir in the chicken and cook, stirring very often, until browned, about 4 minutes.
6
Transfer onto a plate.
7
Reduce heat to medium and swirl in the remaining 1/2 tablespoon oil along with the onion, garlic, chili and ginger.
8
Cook and stir frequently until softened, about 3 minutes.
9
Stir in the asparagus, sprinkle the remaining spice mixture over and keep cooking and stirring for 2 minutes.
10
Pour in coconut milk and salt to taste, and simmer for 2 minutes or more.
11
Bring the chicken and any accumulated juice back to the pan and cook until the chicken is just cooked through and the asparagus is tender-crisp, 2 to 3 minutes more.
12
Sprinkle fresh cilantro leaves on top.
13
Serve warm with rice or quinoa or any your favorite cooked grain.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons cumin seeds, 2 teaspoons fennel seeds, 16 ounces chicken tenders cut into bite-size chunks, 1 pound, 1 x salt to taste, and more.

Yes, Stir-Fried Asparagus and Chicken with Toasted Cumin and Fennel Seeds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stir-Fried Asparagus and Chicken with Toasted Cumin and Fennel Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions