Teriyaki Asparagus and Chicken SticksTeriyaki Asparagus and Chicken Sticks
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Instead of having veggies as a side dish, enjoy it as the main course! Roll up asparagus in flavorful chicken, then top it with sweet sauce.
6 asparagus spears
Minced chicken mix:
300 grams ground chicken
5 perilla leaves, chopped
1 teaspoon ginger, grated
1 teaspoon soy sauce
3 tablespoons potato starch
1/4 teaspoon salt
4 tablespoons mirin
2 tablespoons soy sauce
1 tablespoon sake
1/2 tablespoon sugar
1 tablespoon vegetable oil
Cut off the tough stems and skin from the asparagus spears.
In a bowl, combine all ingredients for the minced chicken mix. Mix well and divide into six equal portions.
Wrap each asparagus spear with the chicken mixture.
In a frying pan, heat some vegetable oil. Cook the chicken and asparagus spears.
Once chicken is fully cooked and asparagus is tender, add in sauce ingredients and simmer until sauce has thickened.
Serve with lemon wedge and a sprinkling of sesame seeds.
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