Ginger Chicken and Asparagus Stir-Fry

Ginger Chicken and Asparagus Stir-Fry is a chicken recipe built around coconut oil, – 2 pounds boneless skinless chicken breasts or thighs and Salt and pepper. Plan on 6 Servings and about 32 minutes.

• Yield 6 Servings
• Ready in 32 minutes
• Prep 20 minutes
• Cook 12 minutes

Ingredients

Stir Fry

• 1 tablespoon coconut oil , can use vegetable or canola also, divided, meaning you’ll use one teaspoon first and the other 2 teaspoons later in the recipe
• 1 ½ – 2 pounds boneless skinless chicken breasts or thighs , cut into bite-size pieces
• Salt and pepper
• 3 cloves garlic , finely minced or pressed
• 1 tablespoon grated fresh ginger
• ½ teaspoon red pepper flakes
• 1 pound asparagus , tough ends trimmed, cut into 1-inch pieces
• 8 ounces white button or baby bella mushrooms , cleaned and quartered
• Hot , cooked rice or quinoa for serving

Sauce

• ¾ cup low-sodium chicken broth
• ¼ cup low-sodium soy sauce
• ¼ cup honey
• 2 teaspoons cornstarch

Instructions

1. In a large, 12-inch nonstick skillet, heat one teaspoon of the oil over medium heat. Pat the chicken pieces dry and sprinkle with salt and pepper. Cook the chicken in a single layer in the hot skillet, flipping once or twice, until golden on each side, 2-3 minutes. Scrape the chicken to a plate and set aside (it will finish cooking in a next step).
2. Heat the remaining 2 teaspoons oil in the skillet and add the garlic, ginger and red pepper flakes. Cook, stirring constantly, for about a minute until the mixture smells fragrant. Add the asparagus and mushrooms and cook over medium-high heat, stirring often, for 4-5 minutes, until the asparagus is bright green and the mushrooms have started to brown and soften.
3. Add the chicken and cook for another 1-2 minutes.
4. Combine all the sauce ingredients in a small bowl or liquid measuring cup and whisk into the skillet. Bring the mixture to a simmer for 2-3 minutes, stirring often, until the sauce is has thickened slightly.
5. Season with salt and pepper to taste and serve immediately over rice or quinoa.

Give it a minute off the heat, then serve it while it is still hot.