Ginger Chicken Stir Fry with Asparagus is a dish that makes me feel like I should have been born in an Asian country. I love every Asian dish I’ve ever had, even the ones I can’t pronounce. It’s the type of food I miss most from California. So whenever I have a craving for Ginger Chicken Stir Fry with Asparagus (which is at least once a week!), I consider making this dish because of its delicate sauce and robust amount of vegetables.
It only takes 20 minutes and is fun to make! I feel like a real chef when I dredge the chicken, use my wok, and make my own sauce. This Ginger Chicken Stir Fry with Asparagus is just the recipe you need if you want to take your cooking to the next level.
Step 1: Mushrooms and Asparagus
I originally got this recipe from an advertisement for McCormick spices. I don’t know how long it has been around but probably quite a while since I have been making it for several years.
Start by slicing 16 oz of cleaned mushrooms and chopping up asparagus into 2-inch pieces for your Ginger Chicken Stir Fry with Asparagus. If you’re curious, you can also peel the lower third of the asparagus stems, it makes them extra tender and smooth. If you are wondering about how to clean and de-stem mushrooms, please see my how-to page here. You will also need to cut a medium onion into thin wedge pieces to add depth to this Ginger Chicken Stir Fry with Asparagus.
Step 2: Food Safety Tip
When preparing a meal, it is important to chop the vegetables before cutting the meat in order to keep salmonella and other bacteria from spreading. Even though all these ingredients will end up in the same pot, I am careful to be clean because of past experiences. I was once hospitalized for food poisoning. It was so bad that I would rather give birth! Sparing you the gory details, this is the sickest I have ever been in my life, and I do not wish it on my worst enemy. I am sure this culinary vigilance is obvious, but even seasoned cooks can make a mistake here and there.
One thing I do to help is to use separate cutting boards for meat and veggies. I cut vegetables and fruit on the green cutting board (because that’s what color they are and it is easy to remember) and meat on the pink cutting board. If I never mix the two I am even more likely to avoid the spread of bacteria. If I cut my veggies before the meat, even if I forget to clean my knife (heaven forbid!) no bacteria is going to transfer from the meat to the produce.
Ok, enough of my public service announcement. Sorry, just have to do my due diligence there! Now cut up a pound of chicken breast into 1-inch pieces for your Ginger Chicken Stir Fry with Asparagus.
Step 3: Dredge the Chicken
Sprinkle 1/4 cup of flour into a bowl and mix it around so the chicken is evenly coated. This is an essential step because it will help the meat turn nice and brown and give the sauce something to stick to.
Remove the chicken into a new bowl but keep the previous bowl with the flour in it. You will use the leftover flour for the base of the Ginger Chicken Stir Fry with Asparagus sauce.
Step 4: Make the Ginger Chicken Stir Fry with Asparagus Sauce
To make the sauce mix together the following:
- 1 cup of chicken stock
- 1/4 cup of honey
- 1/4 cup of soy sauce
- sprinkle in 1 teaspoon of ground ginger
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of red pepper flakes
If you like extra heat, don’t be shy with the red pepper flakes! And for a rich, nutty twist, add a dash of toasted sesame oil, it brings out the flavors even more in this Ginger Chicken Stir Fry with Asparagus.
Step 5: Cook the Chicken
In a wok or large sauté pan, drizzle in 1 tablespoon of oil and fry up the chicken. Occasionally stir the chicken, but give it a minute or two between stirs so that it can brown around the edges. After about 5-6 minutes, remove the chicken and set it to the side.
Step 6: Stir-Fry the Vegetables
Add another tablespoon of oil to the wok and stir-fry the mushrooms, asparagus, and onion. Be careful to stir them regularly so that they don’t burn. Stir-fry for about 5 minutes or until they are tender but still crisp. If you haven’t invested in a wok, I highly recommend it. They are perfect for stir-fries because they have high sides and it’s not as easy for all the goodies to fall out. But don’t worry, a non-stick or stainless-steel pan will also work well!
For a bit of extra flavor in this Ginger Chicken Stir Fry with Asparagus, I dry sauté the mushrooms first, as it pulls out the excess moisture and intensifies the texture and taste.
Step 7: Add the Sauce and Chicken
Whisk your sauce mixture again as some of the honey may have settled at the bottom. Add it to the vegetables. Let all this deliciousness come to a boil and then add the reserved chicken. Give it a chance to heat all the way through, and then you are ready to serve!
Serving Ginger Chicken Stir Fry with Asparagus
My Ginger Chicken Stir Fry with Asparagus was served over a mound of rice in a medium-sized bowl. I like to use bowls rather than plates because I don’t lose all the sauce. I like to sop it up with the rice and taste every juicy bit! You can try serving it over brown jasmine rice or even quinoa if you want to switch things up a bit. Are you a sauce-sopper too?
This Ginger Chicken Stir Fry with Asparagus is low-carb by nature, so if you skip the rice, it works great as a keto-friendly meal too. And for those who need a gluten-free option, simply substitute tamari for soy sauce.
Storage Tip: If you have leftovers from your Ginger Chicken Stir Fry with Asparagus, store them in an airtight container. Reheat in a pan rather than the microwave if you want to maintain that fresh stir-fry texture. Trust me, it’s even better the next day when the flavors have melded together!
Customize Your Ingredients: This Ginger Chicken Stir Fry with Asparagus is versatile! Feel free to swap in bell peppers, snap peas, green beans, or even add a handful of cashews for extra crunch. And if you’re making it vegetarian, tofu works beautifully as a chicken substitute.
Happy cooking, y’all!
