Description
A quick and delicious Mushroom Asparagus Chicken Stir Fry that combines tender chicken, fresh asparagus, and savory mushrooms in a flavorful sauce.
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 2 cups asparagus, trimmed and cut into 2-inch pieces
- 8 ounces mushrooms, sliced (button or cremini)
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- In a small bowl, mix the cornstarch and water to create a slurry. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- Add the sliced mushrooms and asparagus to the skillet. Stir-fry for about 4-5 minutes, or until the vegetables are tender-crisp.
- Return the cooked chicken to the skillet. Pour the soy sauce over the chicken and vegetables, then add the cornstarch slurry. Stir well to combine and cook for an additional 2-3 minutes, allowing the sauce to thicken.
- Serve the stir fry over cooked rice or quinoa.
Notes
- For added flavor, consider marinating the chicken in soy sauce, garlic, and ginger for 30 minutes before cooking.
- You can substitute the asparagus with bell peppers or broccoli for a different vegetable profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg