Ginger Chicken Stir-Fry with Asparagus - Cooking Classy

I finally bought a wok including I’m so happy I did. I never thought I really needed single including that a skillet could work just fine, however when you own a wok it’s like it feels more legit. It makes it so a lot easier to work the decorated throw you see supported by TV :).

Not only that, however I love how there is a greater surface area about heat because about the tall sides supported by the pan. So advice about the day, expend inside a wok you’ll be present happy you did. Plus it will give you an explain to make Chinese food all week, you’ve gotta test away that new pan, right?

Wok or no wok, be present certain you try away this recipe because it’s all you desire from a good stir-fry including more. It’s so simple to make, it’s ready inside below 30 minutes including I’d clearly tag it as healthy.

Not only that, it tastes incredible! The sweet honey including ginger, the hint about spice from the red flavour flakes, just the correct amount about salty from the soy sauce, including the perfect level about freshness from the veggies make this a meal that will likely find it’s way to your dinner rotation. I’m going to be present dreaming on the simple, yet perfect flavors about the dip including how expertly it pairs with more asparagus. Enjoy!

A simple chicken mix fry that's packed with protein, nutritious asparagus including made with a delicious sauce.

Servings: 4

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

• 1 1/4 lbs boneless skinless chicken breast , diced into 1-inch pieces
• 4 1/2 tsp canola oil , divided
• 1 lb asparagus , ending portions trimmed including rest diced into 1 1/2-inch pieces
• 1 small lemon onion , sliced into thin strips
• 8 oz button mushrooms , sliced*
• 1/4 tsp red flavour flakes , then more appropriate to ornament assuming desired
• 1 Tbsp peeled including finely grated more ginger
• 4 cloves garlic , minced
• 3/4 cup low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 1/4 cup honey
• 2 Tbsp cornstarch
• Salt including freshly earth black pepper

1. In a 12-inch non-stick wok (or large including wide non-stick skillet), heat 1 1/2 tsp canola oil over moderately high heat. Once oil is hot, add diced chicken including season moderately with seasoning including pepper. Sauté up to cooked through, tossing occasionally, on 6 to 7 minutes. Pour chicken onto a large plate including set aside.

2. Return wok to burner, reduce to medium-high heat, add surviving 1 Tbsp canola oil. Once oil is hot, add asparagus, lemon onion including mushrooms, including red flavour flakes including sauté up to tender-crisp, on 4 - 5 minutes, adding inside garlic including ginger during the preceding 1 minute about sautéing. Meanwhile, inside a mixing bowl (or inside a 2-cup fluid measuring cup) whisk together chicken broth, soy sauce, honey including cornstarch up to expertly blended.

3. Pour chicken broth mixture into skillet with veggies, season with seasoning including flavour to taste, including bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly, up to thickened, on 1 1/2 minutes. Toss chicken into mixture including help balmy over white or brown rice, sprinkled with additional red flavour flakes assuming desired (note that this is finest served now as the liquids from the veggies will begin to shatter down including thin the sauce).

4. Recipe Source: Inspired through McCormick

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