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British Pub Chicken and Asparagus

british pub chicken and asparagus
British Pub Chicken and Asparagus

British Pub Chicken and Asparagus

British Pub Chicken and Asparagus is an easy dish to put together, and fast to cook. Our British Pub Chicken Seasoning gives the chicken a savory flavor which is complimented by the sweetness of the honey and the touch of heat with the black pepper. The crisp tenderness of the asparagus adds another layer of flavor to the chicken. You can use baby frozen peas, but we like the way the asparagus flavor goes with the chicken in this dish. You can also substitute tofu in place of the chicken if you want a vegetarian dish.

Serves 4

Ingredients:
1 Pound Boneless, Skinless Chicken Thighs, Cut into 1-inch Pieces. Fat Trimmed Off.
6 Tablespoons Honey
½ Cup Water
Kosher Flake Salt
1 Teaspoon Freshly Ground Black Pepper
3 Tablespoons All-purpose Flour
2 Tablespoons Sheffield’s British Pub Chicken Seasoning
1 ½ Tablespoons Olive Oil
12 Ounces Asparagus, Trimmed and Angle Sliced Into ½” Pieces
1 Teaspoon Seasoned Rice Vinegar.
Cooked Rice

Directions:
Prepare the rice according to the directions on the package while you are cooking the chicken.

In a medium mixing bowl, add the water, honey, 1 teaspoon of the salt, and the black pepper. Whisk well to combine. Set aside until needed.

On a large plate, add the flour and the British Pub Chicken Seasoning. Combine well. Add the chicken and toss until evenly coated.

In a medium non-stick skillet, add the oil and heat over medium-high. When the oil stars to shimmer, carefully add the chicken and cook about 5 to 6 minutes until golden brown on all sides, turning once or twice. Add the asparagus pieces, and sprinkle with a teaspoon of the salt. Stir to combine with the chicken. Cook another 2 minutes until the asparagus is fork, crisp tender.

Add the honey mixture, stir in and cook another 2 to 3 minutes until the chicken is thoroughly cooked and the sauce has thickened some. Remove from heat and stir in the rice vinegar. Plate with the chicken and asparagus on a bed of the rice.