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Spring Stir-Fry

  • 195calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, E
MineralsCopper, Natrium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) vegetable oil

  2. 12 ounce(s) skinless, boneless chicken-breast halves , cut on the diagonal into 1/8-inch-thick slices

  3. 2 clove(s)

  4. garlic , thinly sliced

  5. 2 teaspoon(s) grated peeled fresh ginger

  6. 1 pound(s) asparagus , trimmed and cut on the diagonal into 3-inch pieces

  7. 1/2 teaspoon(s) salt

  8. 1/8 teaspoon(s) ground black pepper

  9. 1 package(s) (8-ounce)

  10. sliced mushrooms

  11. 1 bunch(es) green onions , thinly sliced

  12. 1 lime , cut into wedges

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat until hot. Add chicken, garlic, and 1 1/2 teaspoons ginger, and cook 2 to 3 minutes, until chicken loses its pink color throughout, stirring constantly. Transfer chicken to bowl.

  2. To same skillet, add asparagus, salt, pepper, remaining 1 tablespoon oil, and 2 tablespoons 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.

  3. Tips & Techniques To trim asparagus, bend the stalk; it will break off at the spot where it becomes too tough to eat.

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