GINGER CHICKEN STIR-FRY WITH ASPARAGUS AND SHITAKE MUSHROOM

By Sube

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 3/4-inch chunks
• 1/4 cup flour
• 1 cup chicken stock1/4 cup honey
• 1/4 cup soy sauce
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper
• 2 tablespoons vegetable oil, divided
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 small onion cut into thin wedges
• 16 medium shitake mushroom, sliced

Details

Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

COAT chicken with flour in medium bowl. Remove chicken. Set aside. Add stock, honey, soy sauce, ginger, garlic powder and red pepper to remaining flour in bowl, stir until smooth.

HEAT 1 tbsp 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 tbsp 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.