Easy Ginger Chicken And Asparagus Stir-Fry

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Easy Ginger Chicken And Asparagus Stir-Fry

This gorgeous recipe will provide 4-6 servings.
We love using this recipe with fresh ginger. We try to store ginger from time to time in the freezer. Just keep it in a quart-sized freezer bag, and use it whenever you want.It's much easier that way, and it can easily be grated.Keeping ginger this way will mean that you will always have ginger ready on hand.

A big thank you to Mel at melskitchencafe for this very easy and super yummy chicken dish! We loved it!

Here's what you'll need below

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Here Are The 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 1/2 – 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
    • Salt and pepper
    • 3 cloves garlic, finely minced or pressed
    • 1 tablespoon grated fresh ginger (see note)
    • 1/2 teaspoon red pepper flakes
    • 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
    • 8 ounces white button or baby bella mushrooms, cleaned and quartered
    • Hot, cooked rice or quinoa for serving
Sauce:
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 teaspoons cornstarch

Here Are The Instructions

  1. 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).

  2. 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.

  3. Add the chicken and cook for another 1-2 minutes.

  4. 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.

  5. Season with salt and pepper to taste and serve immediately over rice or quinoa.

And that's it done,

Enjoy

Check out the original source for this recipe with all the directions as well as step-by-step photographs and helpful tips at:https://www.melskitchencafe.com

Photo source


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