Ingredients: |
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
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Directions: |
Directions: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. |
This recipe for Ginger Chicken and Asparagus Stir-Fry is from