Ginger Chicken and Asparagus Stir-Fry
User Reviews
4.8
28 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
12 mins
-
Total Time
32 mins
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Servings
6 Servings
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Course
Main Course
-
Cuisine
Asian
Ginger Chicken and Asparagus Stir-Fry
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Stir Fry:
- 1 tablespoon coconut oil can use vegetable or canola also, divided, meaning you'll use one teaspoon first and the other 2 teaspoons later in the recipe
- 1 ½ - 2 pounds chicken breast cut into bite-size pieces, boneless skinless; or chicken thighs
- salt
- black pepper
- 3 cloves garlic finely minced or pressed
- 1 tablespoon ginger grated, fresh (see note
- ½ teaspoon red pepper flakes
- 1 pound asparagus tough ends trimmed, cut into 1-inch pieces
- 8 ounces white button mushrooms cleaned and quartered, or baby bella mushrooms
- hot cooked rice or quinoa for serving
Sauce:
- ¾ cup chicken broth low-sodium
- ¼ cup soy sauce low-sodium
- ¼ cup honey
- 2 teaspoons cornstarch
Instructions
- In a large, 12-inch nonstick skillet, heat one teaspoon of the oil over medium heat. Pat the chicken pieces dry and sprinkle with salt and pepper. Cook the chicken in a single layer in the hot skillet, flipping once or twice, until golden on each side, 2-3 minutes. Scrape the chicken to a plate and set aside (it will finish cooking in a next step).
- Heat the remaining 2 teaspoons oil in the skillet and add the garlic, ginger and red pepper flakes. Cook, stirring constantly, for about a minute until the mixture smells fragrant. Add the asparagus and mushrooms and cook over medium-high heat, stirring often, for 4-5 minutes, until the asparagus is bright green and the mushrooms have started to brown and soften.
- Add the chicken and cook for another 1-2 minutes.
- Combine all the sauce ingredients in a small bowl or liquid measuring cup and whisk into the skillet. Bring the mixture to a simmer for 2-3 minutes, stirring often, until the sauce is has thickened slightly.
- Season with salt and pepper to taste and serve immediately over rice or quinoa.
Notes
- Ginger: I mentioned this tip about fresh ginger in a recent post and was surprised at how many people were excited about it so in case you didn't read it before, don't be intimidated by fresh ginger! It's super easy to work with. Cut the knobby ginger into 1-inch pieces and toss into a quart-sized freezer bag. When needed in a recipe, pull a piece out of the freezer bag and immediately grate it (peel and all) on the small holes of a box grater or on a rasp grater. Super simple!
Nutrition Information
Show Details
Serving
1 Serving
Calories
428kcal
(21%)
Carbohydrates
18g
(6%)
Protein
32g
(64%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Cholesterol
113mg
(38%)
Sodium
476mg
(20%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 428kcal | 21% |
| Carbohydrates | 18g | 6% |
| Protein | 32g | 64% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 113mg | 38% |
| Sodium | 476mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
28 reviews
Excellent
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