Almond Chicken Asparagus

Friends, if you live in Kansas City, you may have eaten at a restaurant called Blue Koi.  Can I get an amen?!  That place is the bomb!  Well, my favorite dish (of which I will eat the whole blasted bowl) is Almond Chicken Asparagus.  So, when my friend Kara sent me a recipe for the very chicken of which I am speaking with a message that said "can it be true????" I knew I had to give it a try.  The rest is history.  I made this for dinner Tuesday night.  It makes 4 servings.  After we ate (me, my husband and my non-picky kid) there was only one serving left.  I arm wrestled my husband for the remaining serving for lunch for Wednesday and he won.  Dang!  So, I did what anybody who falls in love with a plate of chicken and rice would do.  I went to the grocery store after dinner and bought ingredients to make another batch.  I made it for lunch Wednesday and I am HIDING the leftovers.  Hoarding them ALL for myself (well, I might share some with Kara).  This might be the best chicken I've ever had.  And now I can make it at home anytime!  And you should too but you should just go ahead and make a double batch the first time.  I'm just sayin'!

Almond Chicken Asparagus (adapted from alatariel78.blogspot.com)

1/4 c. mayonnaise (I used mayo with olive oil)
4 cloves garlic, minced
1 t. salt
1/2 t. pepper
1 1/2 lb. boneless skinless chicken breasts cut in thin strips
1 bunch asparagus, woody ends removed and cut in 1" pieces
1/2 c. sun dried tomatoes
1/4 c. sliced almonds, toasted (toast them in a small skillet on medium heat for 3-5 minutes)
Brown or white rice for serving (I used brown - 1/2 c. uncooked is a serving so make 2 cups)
Low sodium soy sauce for serving (if desired)

The night before or early on the morning that you want to cook this dish combine the mayo, garlic, salt and pepper in a large bowl and stir to combine.  Add the chicken, asparagus and sun dried tomatoes.  Mix everything together really well, cover with plastic wrap and put in the fridge (the first time I made it, it sat for 24 hours.  The second time it sat for only 5.  I'm not a patient person.  Have I mentioned that?)

When you are ready to cook heat a large skillet over high heat and add the chicken mixture, making sure to get all the sauce out (I used a rubber spatula).  Spread the chicken mixture in a single layer in the pan and don't mess with it for 3-5 minutes.  You want the chicken to brown before you turn it.  Turn the chicken and cook another 3-5 minutes, then stir around until the chicken is fully cooked through.  This will take 12-15 minutes total.  Serve over rice with a dash of soy sauce if desired.

4 servings (472 calories each serving including brown rice) according to my calculator on loseit.com