Ginger Chicken Stir Fry With Asparagus Recipes

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ASPARAGUS AND CHICKEN STIR-FRY



Asparagus and Chicken Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

GINGER CHICKEN STIR-FRY



Ginger Chicken Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 pound skinless, boneless chicken breasts, sliced 1/4 inch thick
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon soy sauce, plus more for serving
3/4 cup low-sodium chicken broth
2 teaspoons rice wine vinegar
3 tablespoons vegetable oil
4 cloves garlic, sliced
2 tablespoons minced peeled fresh ginger
8 ounces snow peas, trimmed
1 bunch broccolini, trimmed and halved lengthwise if thick
4 scallions, thinly sliced
2 1/2 cups cooked white rice or quinoa, for serving
Toasted sesame seeds, for topping

Steps:

  • Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
  • Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
  • Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
  • Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.

GINGER-CHICKEN STIR-FRY



Ginger-Chicken Stir-Fry image

Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 30m

Yield 4

Number Of Ingredients 16

3 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, cored and sliced
1 cup vertically sliced onion
3 ounces snow peas, trimmed, cut in half
⅓ cup water
¼ cup hoisin sauce
¼ cup soy sauce
¼ cup sherry
2 ½ tablespoons minced fresh ginger root
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon oyster sauce
1 tablespoon sugar
1 ½ tablespoons cornstarch
2 cloves garlic, minced

Steps:

  • Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
  • Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
  • Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

Nutrition Facts : Calories 392 calories, Carbohydrate 23.7 g, Cholesterol 65.1 mg, Fat 20.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1336.2 mg, Sugar 11.1 g

ASPARAGUS CHICKEN STIR-FRY



Asparagus Chicken Stir-Fry image

Tender asparagus teams up nicely with chicken and cashews in a mild, pleasing sauce. "My husband and I have enjoyed this speedy dish on many occasions," says Deborah Haake of Cochrane, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup cut fresh asparagus (1-inch pieces)
2 teaspoons cornstarch, divided
1 egg white
3/4 pound boneless skinless chicken breast, cubed
2 teaspoons canola oil
1/4 cup sherry or chicken broth
2 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
3 tablespoons unsalted cashews
2 green onions, chopped
1 cup hot cooked rice

Steps:

  • Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and keep warm. , In a small bowl, combine 1 teaspoon cornstarch and egg white until smooth; add chicken and toss to coat. In a large nonstick skillet or wok, stir-fry chicken in oil for 4-5 minutes or until no longer pink. , Place the remaining cornstarch in a small bowl; stir in the sherry or broth, soy sauce and sugar until smooth. Gradually add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cashews, onions and asparagus. Serve over rice.

Nutrition Facts : Calories 478 calories, Fat 15g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 2g fiber), Protein 42g protein. Diabetic Exchanges

GINGER CHICKEN ASPARAGUS STIR FRY



Ginger Chicken Asparagus Stir Fry image

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!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 12

3 tablespoons fresh lemon juice
3 tablespoons soy sauce
2 teaspoons grated fresh ginger (can use more if desired)
3 fresh minced garlic cloves (or to taste)
2 -3 boneless skinless chicken breasts, cut into about 1/2-inch strips
2 teaspoons cornstarch
1/3 cup chicken broth
2 tablespoons oil
2 cups sliced mushrooms (fresh or canned)
2 cups asparagus, sliced into 1-inch pieces
4 green onions, sliced diagonally
toasted sesame seeds

Steps:

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

Nutrition Facts : Calories 365.4, Fat 17.7, SaturatedFat 2.6, Cholesterol 75.5, Sodium 1804.4, Carbohydrate 19.3, Fiber 5.5, Sugar 5.6, Protein 36.1

SPICY STIR-FRY CHICKEN AND ASPARAGUS



Spicy Stir-Fry Chicken And Asparagus image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 pound boneless chicken breast
1 egg white
1 tablespoon cornstarch
Coarse salt to taste
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1/2 cup chicken stock (preferably homemade)
6 tablespoons peanut or vegetable oil
1 clove garlic, minced
1 tablespoon fresh ginger, minced
3 scallions, sliced
3/4 pound asparagus, sliced on the bias in 1 1/2-inch pieces
1 tablespoon chili paste
1 teaspoon sesame oil
2 tablespoons fresh coriander leaves

Steps:

  • Cut the chicken in one-inch cubes. Beat the egg white lightly and mix it with half the cornstarch and salt to form a smooth paste. Set aside.
  • In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.
  • Toss the chicken into the egg white-cornstarch mixture. Heat the oil in a wok or large skillet. Fry the chicken cubes until golden and remove with a slotted spoon. Drain on paper towels. Pour off the oil, leaving about one tablespoon in the wok.
  • Add the garlic, ginger and scallions and stir-fry for one minute. Add the asparagus and stir-fry for two minutes, or until bright green. Add the chicken and chili paste and mix thoroughly. Add the rice wine mixture and stir well. Just before removing from heat, stir in the sesame oil. Sprinkle with coriander and serve.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 664 milligrams, Sugar 3 grams, TransFat 0 grams

GINGERED BEEF AND ASPARAGUS STIR-FRY



Gingered Beef and Asparagus Stir-Fry image

"A friend who owns a bed and breakfast in Maryland shared this recipe with me. It's a delicious and different way to cook asparagus." Sonja Blow Nixa, Missouri

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon sherry
1/4 teaspoon minced fresh gingerroot or dash ground ginger
1/2 pound beef flank steak, cut into thin strips
1 teaspoon cornstarch
1/2 cup beef broth
1-1/2 teaspoons hoisin sauce
1/8 teaspoon sugar
2 tablespoons canola oil, divided
2 pounds fresh asparagus, cut into 1-inch lengths
1 garlic clove, minced
3 cups hot cooked rice

Steps:

  • In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add beef. Seal bag and turn to coat; refrigerate 30 minutes., In a small bowl, combine cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.

Nutrition Facts : Calories 347 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 645mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

CHICKEN AND ASPARAGUS IN GINGER DRESSING



Chicken and Asparagus In Ginger Dressing image

Provided by Marian Burros

Categories     dinner, lunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17

6 quarts water
1 large whole chicken breast, skinned, boned and halved
Water and white wine or vermouth
1 1/3 pounds asparagus
2 teaspoons minced fresh ginger
4 teaspoons minced garlic in oil
5 tablespoons Chinese sesame paste
3 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
1 1/2 tablespoons Chinese sesame oil
2 teaspoons hot sesame (chili) oil
2 tablespoons rice vinegar
2 tablespoons white wine or dry vermouth
16 ounces angel-hair pasta or other very thin fresh pasta
2 scallions
4 tablespoons chopped fresh coriander
8 to 12 cherry tomatoes for garnish

Steps:

  • Bring 6 quarts of water to a boil in a covered pot for the noodles and asparagus.
  • Cook the chicken breast in a half-and-half combination of water and wine or vermouth to cover. Poach until done, about 15 minutes. Cool, drain and shred.
  • Wash and trim asparagus by breaking off tough stem ends. Cut on a diagonal into one-inch pieces.
  • Mince ginger and combine in a serving bowl with garlic, sesame paste, soy, sugar, sesame oils, rice vinegar and wine; mix thoroughly.
  • Add asparagus to boiling water 3 minutes before it is time to add noodles.
  • Slice scallions; add to sauce.
  • Add noodles to asparagus in boiling water and cook 30 seconds to one minute.
  • Drain noodles and asparagus and add with chicken to sauce; mix to incorporate sauce thoroughly with other ingredients. Decorate with coriander and serve with tomatoes.

15 MINUTE STIR FRIED CHICKEN & ASPARAGUS



15 Minute Stir Fried Chicken & Asparagus image

This is from "World's Healthiest Foods". I tried this because it is so easy and quick to make. The Asparagus is wonderful, too. It fits most any health diet, though it did'nt include nutrition data with it. This is one I'll be making often. I used powdered ginger, as I don't usually have fresh ginger on hand.

Provided by ohgal

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

1 medium onion, cut in half and sliced medium thick
1 bunch asparagus, cut into 1 inch lengths discard bottom fourth (about 2 cups)
1 tablespoon chicken broth
1 tablespoon minced fresh ginger
3 medium garlic cloves, pressed
1 large boneless skinless chicken breast, cut into 1 inch pieces
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 pinch chili flakes
salt
white pepper

Steps:

  • Cut onion and press garlic and let both sit for at least 5 minutes to bring out their hidden health benefits.
  • Heat 1 TBS broth in a stainless steel wok or 12-inch skillet. Healthy Stir Fry onion and asparagus in broth for about 3 minutes over medium high heat, stirring constantly.
  • Add ginger, garlic, chicken, and continue to stir-fry for another 3-4 minutes.
  • Add soy sauce, vinegar and red chili flakes. Stir together and cover. Cook for another 2-3 minutes. This may have to cook for an extra couple minutes if the asparagus is thick. Season with salt and pepper to taste.

Nutrition Facts : Calories 162.1, Fat 1.4, SaturatedFat 0.4, Cholesterol 34.2, Sodium 1103.8, Carbohydrate 18.5, Fiber 5.9, Sugar 5.9, Protein 22.3

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2022-06-15 cut the chicken breasts into chunks, season with salt and pepper. heat the oil in a pan or wok, add the chicken and cook for 6-7 minutes until cooked through and lightly brown. add the chopped asparagus together with the spring onions, garlic and ginger, and leave to cook for a further 2-3 minutes. add the sauce to the pan, stir well, and leave ...
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GINGER CHICKEN STIR-FRY WITH ASPARAGUS AND SHIITAKE MUSHROOMS …
Ginger chicken stir-fry with asparagus and shiitake mushrooms from Bon Appétit Magazine, April 2014 (page 55) Shopping List; Ingredients; Notes (0) Reviews (0) soy sauce; asparagus ...
From eatyourbooks.com


CHICKEN AND ASPARAGUS STIR FRY - SLENDER KITCHEN
Instructions. 1. Make the stir fry sauce by combining the chicken broth, lemon juice, soy sauce, honey, and cornstarch. Set aside. 2. Heat the coconut oil in a large skillet over medium high heat. 3. Add chicken and let cook for 3-4 minutes until it begins to brown. 4.
From slenderkitchen.com


GINGER-SCENTED CORN AND ASPARAGUS STIR-FRY RECIPE | MYRECIPES
Remove tofu from pan with a slotted spoon; wipe pan dry with a paper towel. Heat remaining 2 tablespoons oil in pan; swirl to coat. Add corn and next 4 ingredients (through bell pepper); stir-fry 5 minutes. Add reserved tofu, asparagus, and next 4 ingredients (through crushed red pepper). Stir-fry 1 minute or until asparagus and tofu are heated.
From myrecipes.com


GINGER CHICKEN STIR-FRY WITH ASPARAGUS AND SHIITAKE MUSHROOM
Heat remaining 1 tbsp. oil in wok. Add vegetables and mushrooms; stir-fry 5 minutes or until tender-crisp. Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 2 minutes or until thickened. Add chicken; stir …
From bigoven.com


CHICKEN ASPARAGUS STIR FRY • UNICORNS IN THE KITCHEN
2017-01-04 Stir Fry: Heat vegetable oil in a pan over medium heat, saute onion until golden brown. Add in chicken pieces and turn the heat to medium high until chicken is brown on all sides and almost cooked through. Add in asparagus. Cook for 5 minutes. Add in the sauce, stir well and cook for 10 minutes until the asparagus and chicken is cooked completely.
From unicornsinthekitchen.com


10 BEST GINGER CHICKEN STIR FRY CHINESE RECIPES | YUMMLY
2022-06-16 steamed white rice, skinless chicken thighs, minced ginger, honey and 7 more. Garlicky Ginger Chicken Stir Fry {a.k.a. The Easiest Stir-Fry You'll Ever Make!} Barefeet In The Kitchen. kosher salt, garlic, asian dressing, coconut oil, rice vinegar and 5 more.
From yummly.com


STIR-FRIED ASPARAGUS AND SHIITAKE WITH GINGER AND SESAME
Add the asparagus, mushrooms, and scallions, and cook, stirring occasionally, until the asparagus is just shy of crisp-tender, about 3 minutes. Add the garlic, ginger, and sesame seeds and stir-fry until the garlic and ginger are golden and the asparagus is crisp-tender, about 1 minute more. Add 2 Tbs. water and scrape the bottom of the pan.
From finecooking.com


GINGER CHICKEN - DINNER AT THE ZOO
2020-04-29 Instructions. Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 3-4 minutes or until broccoli is tender. Add the ginger and garlic to the pan and cook for 30 seconds more. Remove the vegetables from the pan; place them on a plate and cover to keep warm.
From dinneratthezoo.com


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