Spring Stir-Fry

posted by 6 years ago


2 Tbs. vegetable oil, divided

12 oz. skinless, boneless chicken-breast halves, cut on the diagonal into 1/8-inch-thick slices

2 cloves garlic, thinly sliced

2 tsp. fresh ginger, peeled & grated

1 lb. asparagus, trimmed and cut on the diagonal into 3-inch pieces

Coarse salt & fresh ground pepper, to taste

8 oz. mushrooms, sliced

1 bunch green onions, thinly sliced

1 lime, cut into wedges


In a large nonstick skillet, heat 1 Tbs. oil over medium-high heat until hot. Add chicken, garlic, and 1 1/2 tsp. ginger, and cook 2 to 3 minutes, until chicken loses its pink color throughout, stirring constantly. Transfer chicken to a bowl. To same skillet, add asparagus, salt, pepper, remaining 1 Tbs. oil, and 2 Tbs. water, and cook 3 minutes or until tender-crisp, stirring frequently. Add mushrooms and cook 1 minute. Return chicken to skillet; add green onions and remaining ginger and cook 1 minute. Serve with lime wedges. (Serves: 4)

tags:  stir-fry, chicken, poultry, easy, vegetables
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