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.
- 6
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
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.
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