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Ginger chicken stir fry with Asparagus and shiitake mushrooms
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1 lb | boneless chicken breast cut into 3, 4 " chunks |
1/4 C | flour |
1 C | chicken stock |
1/4 C | honey |
1/4 C | soy sauce |
1 tsp | ground ginger |
1/2 tsp | garlic powder |
1/4 tsp | crushed red pepper |
2 Tbsp | olive oil divided |
1 lb asparagus cut in 1" pieces | |
1 sm | onion cut into thin wedges |
16 Med | shiitake mushrooms sliced |
(Red peppers optional)
Coat
Chicken with flour and set aside.
Add the remaining flour, stock, honey, soy sauce, ginger, garlic powder, red pepper into a bowl and stir until smooth.
Heat
1 tsp oil in large skillet over med-high heat. Add chicken and fry until browned. Remove from pan. Heat remaining 1Tbsp oil and heat vegetable and mushrooms for 5 minutes or until tender- crisp.
Stir
Stock mixture and add to pan stirring constantly, bring to boil on med heat and boil 2 minutes or until thickened. Add chicken and stir fry until heated thru. Serve with cooked rice or pearl barley if desired.
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