Charred Chicken and Asparagus with Crispy Garlic and Chile Oil
Ingredients
- 1½ poundschicken breasts (boneless, skinless)
- 1 poundasparagus
- 3 tablespoonsolive oil
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- ·salt
- ·black pepper
Prep
- 01
Slice garlic cloves thinly.
- 02
Trim tough ends from asparagus (about 1-2 inches from the bottom).
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Season chicken breasts with salt and pepper on both sides. Cook for 6-7 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a cutting board and rest for 5 minutes, then slice into strips.
- 02
While chicken rests, add remaining 1 tablespoon olive oil to the same skillet. Add sliced garlic and red pepper flakes, stirring constantly for 1-2 minutes until fragrant and the garlic begins to turn golden. Pour this garlic-chile oil into a small bowl and set aside.
- 03
Return skillet to medium-high heat. Add asparagus in a single layer, season with salt and pepper, and cook without stirring for 3-4 minutes until the tips and stems char. Toss and cook another 2-3 minutes until tender-crisp and lightly blackened.
- 04
In a small bowl, whisk together soy sauce, rice vinegar, and honey. Pour over the asparagus and toss to coat. Return chicken strips to the skillet and toss everything together.
- 05
Transfer to a serving plate and drizzle with the reserved garlic-chile oil. Taste and adjust seasonings. Serve immediately.
Spice Tips
For more heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. For a touch of brightness, squeeze fresh lemon juice over the finished dish or scatter thinly sliced scallions on top.
Serve over steamed rice or with crusty bread to soak up the pan sauce. The recipe works equally well with chicken thighs (bone-in, skin-on) — increase cook time to 8-9 minutes per side.