Ginger Chicken Stir-Fry with Asparagus and Shiitake Mushrooms

By courtneyepowell

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 3/4 inch chunks
• 1/4 c flour
• 1 c chicken stock
• 1/4 c honey
• 1/4 c soy sauce
• 1 t ground ginger
• 1/2 t garlic powder
• 1/4 t crushed red pepper
• 2 T vegetable oil, divided
• 1 lb asparagus, trimmed and cut into 1 inch pieces
• 1 small onion, cut into thin wedges
• 16 medium shiitake mushrooms, sliced

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.