This Ginger Chicken Asparagus Stir Fry is a quick and healthy dinner using fresh spring produce! This ginger chicken stir fry recipe will be a hit with your family. Make this easy stir fry for dinner tonight!
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
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Whisk together all ingredients for sauce, set aside
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Heat a large non-stick skillet over medium-high heat.  Add the mushrooms and sauté until they have released their water and the pan is dry, 5–10 minutes.  Remove mushrooms from pan.
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Return pan to heat and add one tablespoon of oil. Â Add the chicken and season with salt and pepper. Â Cook, stirring often, until chicken is cooked through. Â Remove chicken from pan.
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Wipe out pan if needed.  Return pan to heat and add the other tablespoon of oil.  Add the onion and sauté for about 5 minutes, until softened and starting to turn golden.
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Add the mushrooms and the chicken back to the pan, cook for about 3 minutes, until starting to brown.
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Add  the asparagus and cook for 1–2 minutes, until turning bright green.
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Add the sauce and stir until everything is coated and sauce has thickened, about 1 minute.
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Serve over rice if desired
more instructions please visit: https://www.foxandbriar.com/ginger-chicken-asparagus-stir-fry/
