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GINGER CHICKEN STIR FRY WITH ASPARAGUS AND MUSHROOMS Recipe

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This recipe for GINGER CHICKEN STIR FRY WITH ASPARAGUS AND MUSHROOMS is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken breasts cut into ¼ “ pieces
¼ cup flour
1 cup chicken stock
¼ cup honey
¼ cup soy sauce
1 teaspoon ground ginger
½ teaspoon garlic powder
¼ teaspoon red pepper
2 tablespoon oil, divided
Asparagus, trimmed and cut into 1 “ pieces
1 small onion cut into thin wedges
16 mushrooms, sliced
Directions:
Directions:
Coat chicken with flour in small bowl. Remove chicken and set aside. Add stock, honey, soy sauce, ginger, garlic powder, and red pepper to remaining flour in bowl, stir until smooth.
Heat 1 tablespoon oil in wok or large skillet on medium high heat. Add chicken and stir fry for 5 minutes until browned. Remove from wok. Add remaining oil and vegetables and stir fry until crisp.
Stir stock mixture into skillet and bring to a boil on medium high heat, about 2 minutes until thickened, add chicken and heat thoroughly.

Serve over rice, barley, quinoa or farro.

 

 

 

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