Ginger Chicken Stir Fry

I hate to be bossy but if you like meals that are:

a) fast
b) healthy
c) rockin’ with flavor
d) require only a skillet and a stovetop

then you probably should be on your way to the store for ingredients to this ginger chicken and asparagus stir-fry right.this.second (and a million extra credit points to you if you already have asparagus and fresh ginger just hanging out in the fridge like it’s a normal thing to do).

Ginger Chicken Stir Fry

Who knew a little honey, a little ginger and a lot of love (ok, that was corny, sorry) could combine into one of the best meals all summer.

I actually took the time to peel the lower third of the asparagus with a vegetable peeler, even after the really tough ends are trimmed off, which I hardly ever do because I’m lazy and I usually have about 3 1/2 kids hanging on my legs clamoring for attention and/or yogurt instead of dinner and my coping skills are especially low with no time to invest in peeling wee little asparagus ends, but let me tell you, it was the most tender asparagus (as in, goodbye stringy asparagus ends) we’ve ever had which puts me in a difficult position for the future: continue to be be lazy? So, so, so, so tempting. Or…change my ways and peel the asparagus stalks forevermore? This upcoming decision will probably be determined by the overall chaos and dirty dish level in my kitchen and any remaining sanity I have left as the dreaded dinner hour rolls forth. I’m not committing either way is what I’m saying.

No matter, because this meal is super duper stellar regardless. So make it, ok? I love me a good stir-fry and this one is definitely leading the pack as a clear favorite right now. So easy, so delicious, so makeable, it’s going to wheedle its way into your food loving heart, too. I just know it.

Ginger Chicken Stir Fry

What To Serve*This is a pretty complete meal on its own so I usually keep the sides pretty simple*
Fresh, seasonal fruit (grilled pineapple would be stellar) or Honey Lime Fruit Salad

One Year Ago: Fire Roasted Mac and Cheese with Feta
Two Years Ago: Tie-Dye Frosting for Cupcakes {a How-To}
Three Years Ago: Oreo Cheesecake Bites

Ginger Chicken and Asparagus Stir-Fry

Yield: Serves 4-6

Ginger Chicken and Asparagus Stir-Fry

I mentioned this tip about fresh ginger in a recent post and was surprised at how many people were excited about it so in case you didn't read it before, don't be intimidated by fresh ginger! It's super easy to work with. Cut the knobby ginger into 1-inch pieces and toss into a quart-sized freezer bag. When needed in a recipe, pull a piece out of the freezer bag and immediately grate it (peel and all) on the small holes of a box grater or on a rasp grater. Super simple!

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 1/2 - 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 (see note)
  • 1/2 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:
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 teaspoons cornstarch

Directions

  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.
http://www.melskitchencafe.com/ginger-chicken-and-asparagus-stir-fry/
Recipe Source: slightly adapted from Cooking Classy (decreased the cornstarch and oil, omitted the onion, increased the chicken just slightly)

29 Responses to Ginger Chicken and Asparagus Stir-Fry

  1. Kim in MD says:

    Yum! I love me a good stir fry, too! I always freeze my ginger, but I peel it before freezing it. It is so much easier to grate it frozen then when it’s fresh!

  2. Erin says:

    Total hit. Not that zucchini is BAD- I like it – but you couldn’t really taste it over the great combination of taco-y flavors. Really made it a crowd pleaser. Also pretty simple- going into rotation.

  3. This looks fantastic! It’s everything I love and so simple. The only thing I might change is to dissolve the cornstarch in a little cold water first – I’ve found it makes things easier and no annoying clumps.

    • Just wanted to add that I made this and it was delicious! The only changes I made were to replace the mushrooms with onions, and omit the red pepper flakes for personal tastes. I served it over rice. The simple sauce with the fresh ginger works so well and the chicken comes out so juicy.

      The proportions of chicken and veggies to sauce is also spot-on. Many recipes end up with too little or too much, but this was perfect. Thank you for sharing the recipe!

  4. Cammee says:

    This is the trifecta…fast, healthy and tasty. Sign me up!

  5. Thanks for another easy weeknight meal recipe! I love a good stir-fry and this one looks flavorful and filling! It’s a great bonus to not have to worry about adding in a lot of side dishes, since the meat and veggies are already taken care of. :)

  6. Rachel says:

    Thanks, just made it for lunch and it was a hit! Everything I make from your site always wins high praise. Todays praise…Thanks mom, I love when you make chinese.

  7. Georganna says:

    Thank you! This looks delicious! I love your recipes!

  8. I love simple meals and I love your proposition <3

  9. Colleen says:

    The kids are gulping it down as I type. Yummy!!!

  10. SallyBR says:

    What a fun post! I can relate to the inner debate – to peel or not to peel – have you ever done that to broccoli? I did. Once. Never again. It was indeed the best broccoli I ever had, but I never had the energy / frame of mind / to repeat the feat… ;-)

    this stir fry is a winner, no doubt!

  11. JP says:

    Despite the fact that I often use fresh ginger I never thought of freezing it so thanks for that tip! I received a ginger grater several months ago, the little ceramic kind. If you use fresh ginger more than once a year you need one of these! So quick and easy to use and cleanup, unlike mincing or using a box grater or Microplane, all of which I used to do. This is one of my favorite little gadgets! You’ll think I’m nuts for gushing about it until you try one. Thanks for all your work, my family is very grateful for your recipes!

  12. Jamie says:

    Mel, this sounds delicious and easy! Thank you for another great recipe!

  13. Asian flavors rock my boat. I am totally into stir fries. In fact I had one for lunch today.
    This is right up my alley. I pinned it.

  14. Angela says:

    This looks SO DELICIOUS! And I am so hungry right now, which helps. Thank you so much for your awesome recipes. Keep it up!

  15. Sarah says:

    I made this 2 nights ago and it was a hit with the entire family and ridiculously quick and easy too. Last night, there was a fight about the leftovers. Total yum!

  16. Terri Bradshaw says:

    Made this last night and it was fantastic. It was so quick I was able to finish up putting together you classic chicken noodle soup for a weekend meal at the same time.

  17. Kristin says:

    Can’t wait to make this … and about a dozen other fun recipes that I’ve printed out in the past five minutes. That always happens when I get on your site! I came on looking for a barley side dish to make with your grilled pork chops, jumped over to the cheesy zucchini rice, found the brookies, and on and on and on. Thanks for doing a wonderful job!

  18. Elizabeth says:

    Made this for supper tonight and it was fabulous! My picky ten year old gobbled it up!

  19. Shalynnmorgan says:

    Not a mushroom fan so made with zucchini, was delish! Loved the sauce even though mine was thin.

  20. Jodi F. says:

    Just made this and it was delicious! It was a tad spicy, but my husbands LOVES spicy food. This is going in the rotation!

  21. Emily says:

    Made this for the first time tonight. So yummy! The sweetness was perfect.

  22. Kat says:

    I made this but subbed green beans for asparagus because I had them around. Got rave reviews!

  23. Britney says:

    I’ve made this meal twice and it was amazing both times. I buy the 5lb bag of green beans at costco so I subbed those in. I also buy my mushrooms from costco, cut them up and freeze them in 8oz portions. This meal came together in minutes. I love it! The flavors are just perfect.

  24. Caroline says:

    Hey Mel, I have tried making this a couple times, but I can’t figure out why my sauce is so runny, almost watery, is it suppose to be like that??

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Notify me of followup comments via e-mail. You can also subscribe without commenting.