Chicken and Asparagus Stir Fry

Mmmmm, Asparagus.

As we continue to enjoy this lovely Spring season, I wanted to share a delightful recipe that aligns with the Ayurvedic principles for nourishing and balancing our bodies during this time of year.

I wait for asparagus season all year long and I am always looking for new ways to utilize this tasty veggie.

This recipe is a perfect combination of lean protein and fresh, seasonal vegetables. This dish is not only delicious but also incorporates warming spices like turmeric, ginger, and black pepper, which help to support digestion and counteract the cool, moist qualities associated with Spring.

The recipe is quick and easy to prepare, making it an ideal choice for busy weeknights or when you're looking for a light yet satisfying meal. The tender chicken and crisp asparagus are stir-fried with aromatic spices and finished with a bright squeeze of lemon, creating a harmony of flavors that will delight your taste buds.

I think this dish will quickly become one of your favourite Spring dishes. 

Why this Recipe is Good for Us:

From an Ayurvedic perspective, asparagus is considered a light and digestive-supportive vegetable. It has a slightly bitter taste and a cooling energy, which helps to balance the heavy, moist qualities of Kapha dosha that tend to accumulate during Spring. Asparagus is also rich in fiber, which promotes healthy digestion and aids in the elimination of toxins from the body. Additionally, it contains essential vitamins and minerals that support overall well-being.

Turmeric is a revered spice in Ayurvedic medicine, known for its potent anti-inflammatory and antioxidant properties. It is considered a warming spice that helps to stimulate digestion, boost metabolism, and support liver function. Turmeric's active compound, curcumin, is believed to help balance all three doshas (Vata, Pitta, and Kapha) and promote a healthy immune system. Including turmeric in your diet, especially during Spring, can help counteract the dampness and sluggishness associated with Kapha imbalance.

Ginger is another powerful Ayurvedic ingredient that offers numerous health benefits. Like turmeric, ginger has a warming energy that ignites the digestive fire (agni) and helps to alleviate digestive issues such as bloating and gas. It also has anti-inflammatory and immune-boosting properties. In the context of Spring, ginger helps to dry up excess moisture and mucus in the body, which is common when Kapha dosha is aggravated. Incorporating fresh ginger into your meals can aid in maintaining balance and supporting overall digestive health.

Chicken and Asparagus Stir Fry

Serves 2-4

1 lb chicken breast, thinly sliced
1 tsp turmeric powder
1 tsp ginger, freshly grated
½ tsp black pepper
½ tsp salt and to taste
4 tbsps sesame oil
2 cloves garlic, minced
1 medium onion, thinly sliced
1 lb asparagus, remove woody ends and cut into 2-inch pieces
1 tbsp soy sauce (optional, can use tamari or coconut aminos)
1 tsp lemon juice
Fresh cilantro, chopped, for garnish (optional)
 
In a mixing bowl, combine the sliced chicken with the turmeric, ginger, black pepper, and a ½ tsp salt. Stir well to coat, and let it marinate for at least 10 minutes to absorb the flavors.
 
Heat two tablespoons of oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer. Allow the chicken to sear without moving it for about 2 minutes, then stir fry until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set aside.
 
In the same skillet, add the remaining two tablespoons of oil. Sauté the onion and garlic until they start to soften. Add the asparagus pieces and stir-fry for about 3-4 minutes or until they are tender but still crisp.
 
Return the cooked chicken to the skillet with the vegetables. Add soy sauce (if using) and lemon juice. Stir everything together and cook for an additional 1-2 minutes to let the flavors meld.
 
Check the seasoning and adjust salt and pepper if needed. Garnish with freshly chopped cilantro before serving.

This is best served hot and can be paired with a side of steamed basmati rice or enjoyed on its own for a lighter meal.