Ginger Chicken Asparagus Stir Fry

READY IN: 30mins
Recipe by Kittencalrecipezazz

This is a delicious stir-fry recipe and a really quick and easy dinner. Although the original recipe calls for asparagus, I have used fresh green beans (cut into 1-inch pieces) in place of the asparagus. The amounts for this recipe serves really only about 3 people, however all ingredients can easily be doubled to serve more. This is delicious!

Top Review by hollyfrolly

Mmmmmmm, mmmm, mmmm! This is a lovely combination of flavors for this stir-fry! We made some minor changes- but only b/c it's what we had on hand.... broccoli and snow peas instead of the asparagus and green onion and we sort of tweaked the garlic and ginger amounts (we added more) with a dollop of honey to the mix. So, so good- really fresh tasting with the lemon and fresh ginger. A definite keeper! Thanks for a delicious winner, Kitten! **Update.. we use this recipe a LOT and often switch up the veggies. I particularly love to use Meyer lemons with it- because they are not quite so tart. Still LOVE this recipe and it is definitely a family fav. Thanks again!

Ingredients Nutrition

Directions

  1. In a small bowl, combine the lemon juice, soy sauce, fresh ginger and garlic; mix/whisk to combine.
  2. Toss the chicken pieces well with about 3 tablespoons of the lemon/soy mixture; reserve the remaining mixture.
  3. Dissolve/whisk the cornstarch in chicken broth.
  4. Heat the oil in a wok or frying pan until hot.
  5. Add in mushrooms and chicken; stir over high heat until chicken looses the pink colour.
  6. Add in asparagus and green onions, continue to stir over high heat until veggies at crisp-tender.
  7. Add/stir in broth/cornstarch mixture and reserved soy sauce mixture until thickened.
  8. Sprinkle with toasted sesame seeds.
  9. Serve over rice or cooked pasta.

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