Ginger Chicken and Asparagus Stir-Fry
Recipe GLPR1e63a9ecef0350
A vibrant, quick-cooking stir-fry loaded with tender chicken, fresh asparagus, and mushrooms in a savory-sweet ginger sauce. Ready in under 45 minutes and naturally gluten-free when served over rice or quinoa.
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Ingredients
1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
3 teaspoons neutral cooking oil, divided
Salt and pepper to taste
1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
8 ounces white button or baby bella mushrooms, cleaned and quartered
3 cloves garlic, finely minced or pressed
1 tablespoon fresh ginger, grated
1/2 teaspoon red pepper flakes
3/4 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
1/4 cup honey
2 teaspoons cornstarch
Hot cooked rice or quinoa for serving
Directions
Heat 1 teaspoon of oil in a large 12-inch nonstick skillet over medium heat. Pat the chicken pieces dry and season with salt and pepper. Cook the chicken in a single layer in the hot skillet, turning once or twice, until golden on the outside, about 2–3 minutes. Transfer the chicken to a plate; it will finish cooking later.
Add the remaining 2 teaspoons of oil to the skillet. Stir in the minced garlic, grated ginger, and red pepper flakes. Cook, stirring frequently, for about 1 minute until the mixture becomes very fragrant.
Add the cut asparagus and quartered mushrooms to the skillet. Cook over medium-high heat, stirring often, for 4–5 minutes until the asparagus turns bright green and the mushrooms begin to brown and soften.
Return the cooked chicken to the skillet and stir to combine. Cook for another 1–2 minutes.
In a small bowl, whisk together the chicken broth, soy sauce, honey, and cornstarch until smooth. Pour this sauce mixture into the skillet and bring to a gentle simmer, stirring often, for 2–3 minutes until the sauce thickens slightly. The chicken should reach an internal temperature of 165°F. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately over hot rice or quinoa.
