Ginger Chicken Asparagus Stir Fry

Heat a large skillet over medium-high heat, add the mushrooms and saute until they have released their water, about 5-10 minutes. Remove from pan, set aside.

Add one tablespoon of oil, add the chicken and season with salt and pepper. Cook stirring often, until chicken is cooked through. Remove chicken from pan.

Add another tablespoon of oil, add onion and saute for about 5 minutes, until they’re softened.

Add the mushrooms and the chicken back to the pan, cook for about 3 minutes, until they start to brown.

Add the asparagus and cook for about 3 minutes, until it turns bright green.

Add the sauce and stir until everything is coated and the sauce thickens, about 1-2 minutes

Serve over perfect white rice.

Ingredients

• 1-2 lbs boneless skinless chicken thighs, cut into bite sized pieces

• 1 lbs asparagus, ends trimmed and cut into 1 inch pieces

• 8 ounces crimini mushrooms, sliced

• 1 onion, thinly sliced

• 2 tablespoons canola, oil

• salt & pepper to taste

  Sauce

• 1/4 cup low sodium soy sauce

• 1/4 cup brown sugar

• 2 tablespoons rice vinegar

• 1 tablespoon corn starch

• 1 tablespoon fresh grated ginger

• 6 cloves of garlic, minced

• 1 teaspoon chili garlic sauce