Yields6 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
INGREDIENTS:
Sauce:
½cupChicken Broth (home made is best)
¼tbspSoy Sauce
2tspFish Sauce
2tspCornstarch
1tspRice Vinegar
Stir-Fry:
3tbspsesame oil
2tspSoy Sauce
1tbspCornstarch
1 ½lbsSkinless Chicken Chicken Breast, cubed
2tbspFresh Ginger, grated
1Clove of Garlic, minced
¼tspRed Pepper Flakes (optional)
2tbspCoconut Oil, divided in to 3 separate amounts of 2 tsp each
1lbAsparagus, trimmed and cut into 1 inch pieces
8ozSliced Baby Bella Mushrooms
½cupOnion, sliced
½cupPeanuts (optional)
1
FOR THE SAUCE: Whisk all ingredients together in bowl. set aside.
2
FOR THE STIR-FRY: Whisk 2 tablespoons sesame oil, soy sauce, and cornstarch together in medium bowl until smooth, then stir in chicken.
In separate bowl, combine ginger, garlic, pepper flakes, and remaining 1 teaspoon sesame oil.
3
Heat 2 teaspoons coconut oil in 12-inch nonstick skillet OR in a wok over high heat until just smoking. Add half of chicken, break up any clumps, and cook, without stirring, for 1 minute. Stir chicken and continue to cook until lightly browned, about 30 seconds; transfer to clean bowl. Repeat with 2 teaspoons coconut oil and remaining chicken; transfer to bowl.
Heat remaining 2 teaspoons coconut oil in now-empty skillet over medium-high heat until just smoking. Add asparagus and mushrooms and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes. Push vegetables to sides of skillet. Add ginger mixture to center and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir mixture into vegetables.
Stir cooked chicken and any accumulated juices into vegetables. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 30 seconds. Transfer to serving platter and sprinkle with cashews. Serve.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
2tbspCoconut Oil, divided in to 3 separate amounts of 2 tsp each
1lbAsparagus, trimmed and cut into 1 inch pieces
8ozSliced Baby Bella Mushrooms
½cupOnion, sliced
½cupPeanuts (optional)
Directions
1
FOR THE SAUCE: Whisk all ingredients together in bowl. set aside.
2
FOR THE STIR-FRY: Whisk 2 tablespoons sesame oil, soy sauce, and cornstarch together in medium bowl until smooth, then stir in chicken.
In separate bowl, combine ginger, garlic, pepper flakes, and remaining 1 teaspoon sesame oil.
3
Heat 2 teaspoons coconut oil in 12-inch nonstick skillet OR in a wok over high heat until just smoking. Add half of chicken, break up any clumps, and cook, without stirring, for 1 minute. Stir chicken and continue to cook until lightly browned, about 30 seconds; transfer to clean bowl. Repeat with 2 teaspoons coconut oil and remaining chicken; transfer to bowl.
Heat remaining 2 teaspoons coconut oil in now-empty skillet over medium-high heat until just smoking. Add asparagus and mushrooms and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes. Push vegetables to sides of skillet. Add ginger mixture to center and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir mixture into vegetables.
Stir cooked chicken and any accumulated juices into vegetables. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 30 seconds. Transfer to serving platter and sprinkle with cashews. Serve.
Notes
Ginger Stir-Fried Chicken with Asparagus and Mushrooms
