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Ginger chicken stir-fry

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1 ¼ lbs chicken breasts, diced
4 ½ tsp. canola oil
1 lb. asparagus, trimmed and diced
1 yellow onion, sliced
8 oz. button mushrooms, sliced
¼ tsp. red pepper flakes
1 tbsp. ginger, grated
4 garlic cloves, minced
¾ cup chicken broth
¼ cup soy sauce
¼ cup honey
2 tbsp. cornstarch
Salt and pepper to taste

In a large skillet, heat 1 ½ tsp. of the oil. Season the chicken with salt and pepper then sauté in the oil until cooked all the way through, stirring frequently. Remove the chicken from the skillet and set aside. Add in the rest of the oil to the skillet along with the asparagus, onion, mushrooms, and red pepper flakes. Sauté until slightly crisp. Add in the ginger 1 minute before the veggies are done.

In a bowl, whisk together the broth, soy sauce, honey, and cornstarch. Add this mixture into the skillet. Add salt and pepper to taste. Bring to a light boil, making sure to stir as it thickens. Add the chicken back in. Stir until heated through, then remove from heat and serve over rice.

Recipe from Cooking Classy



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