Caramelized Chicken-Wrapped Asparagus 

Serving: 2–3
Meal Type: Lunch or Dinner
Estimated Calories: 350–420 kcal/serving

Ingredients

Main Ingredients

• 12–15 asparagus spears, trimmed

• 300 g boneless chicken thigh or breast, thinly sliced

• 1 tbsp cooking oil

Chicken Marinade

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp honey (or 1.5 tsp brown sugar)

• 1 tsp minced garlic

• ½ tsp black pepper

• ½ tsp paprika or chili powder (optional, for color)

• 1 tsp sesame oil (optional)

Caramel Glaze (to get the shiny finish like the photo)

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp honey

• 1 tbsp water

• ½ tsp cornstarch (optional, for thickness)

Instructions

1. Prepare the Asparagus

1. Cut off the tough ends.

2. Blanch in boiling water for 1 minute.

3. Transfer immediately to ice water to keep them crisp and green.

4. Pat dry completely.

2. Prepare the Chicken

1. Slice chicken into thin, wide pieces (to wrap easily).

2. Mix the chicken with soy sauce, oyster sauce, honey, garlic, black pepper, chili powder, and sesame oil.

3. Let marinate for 15–20 minutes.

3. Wrap the Asparagus

1. Take 2–3 asparagus spears.

2. Wrap one slice of marinated chicken tightly around the middle.

3. Repeat until all bundles are wrapped.

4. Pan-Sear the Chicken Bundles

1. Heat a nonstick pan over medium heat with a little oil.

2. Place the chicken-wrapped asparagus seam-side down.

3. Pan-fry for 3–4 minutes, then flip to cook all sides evenly.

4. Cook until the chicken becomes golden, slightly crispy, and glossy.

5. Add the Caramel Glaze

1. Mix the glaze ingredients in a small bowl.

2. Pour into the pan when the chicken is nearly cooked.

3. Toss the bundles gently so the glaze coats everything.

4. Simmer for 1 minute until shiny and sticky—just like the picture.

6. Serve

• Plate the chicken-asparagus bundles and spoon extra glaze on top.

• Best served hot.