20 Minute Spring Stir Fry With Garlic Butter Sauce
Try this 20 Minute Spring Stir Fry With Garlic Butter Sauce recipe, or contribute your own.
Try this 20 Minute Spring Stir Fry With Garlic Butter Sauce recipe, or contribute your own.
- 1/2 medium onion diced
- 5 cloves of garlic minced
- sea salt and pepper to taste
- 2 tb avocado or olive oil
- 4 tb butter divided
- 1 lb asparagus sliced on the bias into 1 inch/bite size
- 1 1/2 cups fresh or frozen peas
- 1 medium tomato seeds and juices scooped out and diced
- 1-2 cups cooked chicken chopped (i use leftovers from a roasted chicken dinner or instant pot chicken)
- 1/3 cup white wine (or chicken bone broth)
- pinch of cayenne (optional but the slight heat is
- 8 oz pasta of choice cooked (i use the these gluten free rice noodles. you could use rice if you wish, or if you are grain free just leave this part out or possibly add some potatoes to the veggies cooking or other root veggie for a little starch)
- optional freshly grated parmesan to garnish
- Carbohydrate 52.2930500000146 g
- Cholesterol 122.012500052324 mg
- Fat 46.8929250197395 g
- Fiber 15.8950000524521 g
- Protein 15.3363750002069 g
- Saturated Fat 29.3410900125013 g
- Serving Size 1 1 recipe (1133g)
- Sodium 662.86200014018 mg
- Sugar 36.3980499475625 g
- Trans Fat 3.44731500138185 g
- Calories 672 calories
Step-by-step
- Start boiling water for noodles.
- Melt 2 TB avocado oil and 2 TB butter in a large skillet. Add onion and asparagus. Season with sea salt and cook over medium heat for 7 minutes until softened and asparagus is bright green.
- Add garlic, peas, tomatoes, chicken, and cayenne. Combine and cook over medium heat for 5 minutes.
- Pour in white wine and 2 TB butter. Combine and cook for 5 minutes until liquid reduces and alcohol simmers off. Add starchy pasta water or bone broth if needed.
- Add cooked and drained pasta to the veggies and chicken. Combine and season with salt and pepper to taste.
- Garnish with freshly grated parmesan (optional).
A Busy Mom's 20-Minute Springtime Delight
As a working mom, time is my most precious commodity. Weeknights are a whirlwind of homework help, soccer practice, and the ever-present battle against bedtime resistance. Finding time to cook a healthy, delicious meal often feels like climbing Mount Everest in flip-flops. That's why I've become obsessed with quick and easy recipes that don't compromise on flavor or nutrition. This 20-minute spring stir-fry is my latest culinary obsession, a lifesaver on those chaotic evenings.
The beauty of this dish lies in its simplicity and versatility. I love using leftover roasted chicken, but you can easily substitute with shrimp, tofu, or even just extra vegetables for a vegetarian option. The garlic butter sauce is rich and decadent, yet surprisingly light, thanks to the addition of fresh herbs. And the best part? It’s ready in a flash! The vibrant spring vegetables – asparagus, peas, and juicy tomatoes – add a burst of freshness and color to this quick meal. The slight kick of cayenne pepper adds a touch of excitement, but feel free to leave it out if you prefer a milder flavor. My kids, even my picky eaters, gobble this up faster than I can say "dinner time!"
Why this recipe works for busy people:
- Speed: The entire recipe comes together in under 20 minutes – perfect for a weeknight meal.
- Simplicity: Minimal chopping and prep work are required. Using pre-cut vegetables can save even more time.
- Versatility: Swap out proteins and vegetables based on what you have on hand or what's in season.
- Flavor: The garlic butter sauce is incredibly flavorful and elevates even the simplest ingredients.
- Health: It's a healthy and balanced meal packed with fresh vegetables and lean protein (if using chicken or shrimp).
I often make a double batch on the weekends and store half in the fridge for a quick lunch or dinner during the week. It reheats beautifully and tastes just as delicious the next day. This stir-fry has become a regular in my meal rotation, and I hope it becomes a favorite in yours too. Give it a try, and let me know what you think in the comments!
Tips and variations:
- Use pre-cut vegetables: To save even more time, buy pre-cut asparagus, peas, and even diced onions.
- Add different vegetables: Feel free to add other spring vegetables like broccoli florets, sliced bell peppers, or sugar snap peas.
- Change the protein: Substitute chicken with shrimp, tofu, or chickpeas for a different protein source.
- Spice it up: Add a pinch of red pepper flakes for extra heat.
- Make it creamy: Stir in a tablespoon or two of heavy cream at the end for a richer sauce.
- Serve it over rice: Instead of noodles, serve the stir-fry over rice or quinoa.
This 20-minute spring stir-fry is not just a meal; it's a symbol of my ability to balance a demanding career with a fulfilling family life. It's a testament to the fact that delicious, healthy meals don't have to take hours to prepare. So, next time you’re short on time, but long on hunger, give this recipe a try. You won't be disappointed!
