Ginger Chicken Asparagus Stir Fry
User Reviews
4.8
Ginger Chicken Asparagus Stir Fry
Description
The Ginger Chicken Asparagus Stir Fry centers on juicy chicken thigh pieces and fresh vegetables sautéed separately to achieve good texture and flavor. Mushrooms are cooked first to release water and develop a caramelized taste before being added back in. Chicken is quickly seared and seasoned simply with salt and pepper. Onions soften and begin to brown, adding sweetness, while asparagus remains crisp and vibrant through a brief cook time. The sauce combines low sodium soy sauce, brown sugar, rice vinegar, and cornstarch to create a balanced glaze thickened by fresh grated ginger, garlic, and chili garlic sauce that brings a subtle kick. The method ensures each component retains its character while coming together harmoniously. Serving over rice extends the dish to a full meal and balances its savory, tangy, and mildly spicy flavors.
Preparation involves layering the cooking process to develop texture depth—mushrooms are sautéed until dry, chicken is cooked through separately, and vegetables are added in stages for even cooking. Finishing the dish by stirring in the sauce allows it to thicken and cling to all ingredients. The result is a stir fry with a good mix of tender chicken, crisp vegetables, and a richly flavored sauce.
Ingredients
- 1 pound chicken thigh cut into bite sized pieces, skinless, boneless
- 1 pound asparagus ends trimmed and cut into 1 inch pieces
- 8 ounces cremini mushroom sliced
- 1 onion thinly sliced
- 2 tablespoons canola oil or other high heat oil
- salt
- black pepper
For the Sauce:
- 1/4 cup soy sauce low sodium
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon ginger root fresh grated
- 4 garlic minced, cloves
- 1 teaspoon Chili garlic sauce
Instructions
- Whisk together all ingredients for sauce, set aside
- Heat a large non-stick skillet over medium-high heat. Add the mushrooms and sauté until they have released their water and the pan is dry, 5-10 minutes. Remove mushrooms from pan.
- Return pan to heat and add one tablespoon of oil. Add the chicken and season with salt and pepper. Cook, stirring often, until chicken is cooked through. Remove chicken from pan.
- Wipe out pan if needed. Return pan to heat and add the other tablespoon of oil. Add the onion and sauté for about 5 minutes, until softened and starting to turn golden.
- Add the mushrooms and the chicken back to the pan, cook for about 3 minutes, until starting to brown.
- Add the asparagus and cook for 1-2 minutes, until turning bright green.
- Add the sauce and stir until everything is coated and sauce has thickened, about 1 minute.
- Serve over rice if desired
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 27.7g | 9% |
| Protein | 23.3g | 47% |
| Fat | 14.4g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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