Ginger Chicken Stir-Fry with Asparagus and Shiitake Mushrooms

By GadgetGirl

A stir-fry of tender chicken, bright green asparagus and earthy shiitake mushrooms. Before you prepare the stir-fry, start the rice so you’ll have a complete dinner on the table in less than 30 minutes.

Ingredients

• 1 pound boneless skinless chicken breasts, cut into chunks
• 1/4 cup plus 2 tablespoons flour, divided
• 1 cup Kitchen Basics® Original Chicken Stock
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 teaspoon Ginger, Ground
• 1/2 teaspoon Garlic Powder, California
• 1/4 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed
• 2 tablespoons vegetable oil, divided
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, cut into thin wedges
• 16 medium shiitake mushrooms, sliced
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• Nutritional information
• (amount per serving)
• Calories: 259
• Sodium: 732mg
• Fat: 7g
• Carbohydrates: 25g
• Cholesterol: 49mg
• Protein: 24g
• Fiber: 3g

Details

Servings 6
Adapted from mccormick.com

Preparation

Step 1

Coat chicken with 1/4 cup of the flour. Set aside. Mix stock, honey, soy sauce, remaining 2 tablespoons flour, ginger, garlic powder and red pepper in medium bowl until smooth. Set aside.
Heat 1 tablespoon of the oil in wok or large skillet on medium-high heat. Add chicken; stir fry 5 minutes or until browned. Remove from wok. Heat remaining 1 tablespoon oil in wok. Add vegetables and mushrooms; stir fry 5 minutes or until tender-crisp.
Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 2 minutes or until thickened. Add chicken; stir-fry until heated through. Serve with cooked rice, if desired.