Chicken, Asparagus and Mushroom Stir Fry

Stir fry is a great healthy allergy-friendly meal.  This is a variation of my previously posted recipe for Chicken and Green Bean Stir Fry (EF, DF, GF).  Enjoy! 

Chicken, Asparagus and Mushroom Stir Fry  

2 lb fresh asparagus

8 oz fresh mushrooms, sliced

2 T olive oil

1 ½ lb chicken, cut into bite sized pieces               

6 cloves garlic or 1T, minced

¾ t ground ginger

1 t freshly ground black pepper

1 ½ t cornstarch

1/3 c water

1/3 c reduced-sodium soy sauce*

2 T honey

Break off woody portion of asparagus, roughly the bottom half.  Then cut the remaining portion in half.  I end up with about 2 inch pieces.  Wash asparagus and mushrooms; set aside.  Preheat skillet and add 1T oil.  Add chicken and garlic to hot skillet and sprinkle with ginger and pepper.  Sautee chicken until browned on the outside and juices are clear.  Remove chicken from skillet and keep warm.  Add mushrooms, asparagus and remaining oil to skillet.  Sauté until mushrooms are soft and asparagus can be pricked with a fork.  Return chicken to the skillet.  Mix water, cornstarch and soy sauce.  Pour over chicken, asparagus and mushrooms.  Add honey and stir until incorporated and sauce starts to thicken.  Serve over your favorite rice.   

Serves 6

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.

Roasted Asparagus

I roast a lot of vegetables.  Roasting is an efficient way to prepare vegetables because you can put them in the oven and work on other parts of the meal.  I think my all time favorite is roasted asparagus.

Roasted Asparagus

2 bunches of fresh asparagus

2 T olive oil

1 t seasoned salt

1 t freshly ground black pepper

Preheat oven to 425^o.  Line a baking sheet with aluminum foil.  Bend the asparagus until the woody end breaks off.  Discard the ends and rinse.  Pat dry and place asparagus on the prepared baking sheet.  Drizzle olive oil over asparagus and sprinkle with seasoned salt and black pepper.  Using your hands, roll the asparagus around on the sheet to coat with oil, salt and pepper.  Spread out the asparagus evenly on the baking sheet.  Bake in oven for about 15 minutes*, stirring at least once.  4-6 servings

  

*The cook time may need to be adjusted depending on the thickness of the asparagus.