Description
This Ginger Chicken Asparagus Stir Fry is a quick and healthy dinner using fresh spring produce! This ginger chicken stir fry recipe will be a hit with your family.
Ingredients
Scale
- 1 pound skinless boneless chicken thighs, cut into bite sized pieces
- 1 pound asparagus, ends trimmed and cut into 1 inch pieces
- 8 ounces crimini mushrooms, sliced
- 1 onion, thinly sliced
- 2 tablespoons canola oil
- salt
- pepper
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon fresh grated ginger root
- 4 garlic cloves, minced
- 1 teaspoon chili garlic sauce
Instructions
- Step: Whisk together all ingredients for sauce, set aside.
- Step: 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.
- Step: 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.
- Step: 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.
- Step: Add the mushrooms and the chicken back to the pan, cook for about 3 minutes, until starting to brown.
- Step: Add the asparagus and cook for 1-2 minutes, until turning bright green.
- Step: Add the sauce and stir until everything is coated and sauce has thickened, about 1 minute.
- Step: Serve over rice if desired.
Notes
Dry sautéing the mushrooms first prevents them from steaming and allows them to brown better. This dish pairs excellently with brown jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 316 kcal
- Sugar: 15 g
- Sodium: 1100 mg
- Fat: 14.4 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10.4 g
- Trans Fat: 0 g
- Carbohydrates: 27.7 g
- Fiber: 5 g
- Protein: 23.3 g
- Cholesterol: 95 mg