Ginger Chicken Stir Fry

Serves 4

1 lb. boneless, skinless chicken breasts, cut in ¾ inch chunks.
¼ cup flour
1 cup chicken stock
¼ cup honey
¼ cup soy sauce
1 tsp ground ginger
½ tsp garlic powder
¼ tsp crushed red pepper flakes, or to taste
2 tbsp oil, divided
1 lb asparagus, trimmed and cut in 1-inch pieces
1 small onion cut in small wedges
8 ounces cremini mushrooms, sliced

  1. Put flour in a medium bowl, coat the chicken and set aside.
  2. Add soy sauce, ginger, garlic powder and red peppar flakes to remaining flour and stir until smooth and set aside.
  3. Heat 1 tbsp of oil in a wok over medium-high heat. Add chicken and stir-fry about 5 minutes or until browned. Set chicken aside.
  4. Heat remaining oil in wok and add vegetables and mushrooms. Stir-fry about 5 minutes until tender-crisp.
  5. Stir the sauce mixture and add to the wok. Bring to a boil and allow to cook until slightly thickened, about 2 minutes. Add chicken a stir-fry until heated through.
  6. Serve over rice.

Source: Adapted from an advertisement by McCormick spices.

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