GINGER CHICKEN ASPARAGUS STIR FRY
PREP 10 minsCOOK 35 minsTOTAL 45 mins
AUTHOR meghan
YIELD 4 servings
INGREDIENTS
- 1 pound skinless boneless chicken thighs, cut into bite sized pieces
- 1 pound asparagus, ends trimmed and cut into 1 inch pieces
- 8 ounces crimini mushrooms, sliced
- 1 onion, thinly sliced
- 2 tablespoons canola oil (or other high heat oil)
- salt
- pepper
For the Sauce
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar
- 2 Tablespoons rice vinegar
- 1 Tablespoon cornstarch
- 1 Tablespoon fresh grated ginger root
- 4 garlic cloves, minced
- 1 teaspoon chili garlic sauce
INSTRUCTIONS
- Whisk together all ingredients for sauce, set aside
- Heat a large non-stick skillet over medium-high heat. Add the mushrooms and saute until they have released their water and the pan is dry, 5-10 minutes. Remove mushrooms from pan.
- Return pan to heat and add one tablespoon of oil. Add the chicken and season with salt and pepper. Cook, stirring often, until chicken is cooked through. Remove chicken from pan.
- Wipe out pan if needed. Return pan to heat and add the other tablespoon of oil. Add the onion and saute for about 5 minutes, until softened and starting to turn golden.
- Visit Ginger Chicken Asparagus Stir Fry@www.foxandbriar.com For Recipe Instructions.