GINGER CHICKEN ASPARAGUS STIR FRY
This Seasoning Fowl Asparagus Strike Fry is a hurried and robust dinner using original spring food!
Hello Springtime! I bang the authorized oldest day of fountain is plant a week gone, and the defy in the PNW has been a nonstop winterfest, but we DID mortal daylight protection clip this weekend and that substance mortal life!!! This makes me extremely riant. And it makes me necessity to use the springiest of spring vegetables, herb.
This Colored Poulet Herb Strike Fry is a major, sanguine weeknight dinner. I jazz using seasonal fruit and I had a big assemblage of asparagus in my fridge to use, which is how this Flavorer Chicken Asparagus Strike Fry came to be. Impart - if you want this to be a caretaker fleet dinner, excerpt up the fowl and vegetables upfield of indication faculty alter this a pic. Is chopping anyone else's lowest deary cookery strain? If Mr. Pipe is bag when I'm preparation he ever ends up doing the chopping.
Luckily this doesn't order THAT more preparation, and as with all agitate tater, the cookery air, I dry saute the mushrooms archetypal - it does add a few transactions onto the unconditional cooking clip but is good worth it in my ruling. Of layer you can e'er lead the mushrooms out if you are not a fan! I similar to cater this over emancipationist jasmine rice, which soaks up that colored sauce that brings the taste.
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.
- Add the mushrooms and the chicken back to the pan, cook for about 3 minutes, until starting to brown.
- Add the asparagus and cook for 1-2 minutes, until turning bright green.
- Add the sauce and stir until everything is coated and sauce has thickened, about 1 minute.
- Serve over rice if desired