Post by Loupy on Jun 5, 2014 1:21:29 GMT -7
Ginger Chicken Stir-Fry with Asparagus and Shiitake Mushrooms
From: www.mccormick.com/Gourmet/Recipes/
A stir-fry of tender chicken, bright green asparagus and earthy shiitake mushrooms. Before you prepare the stir-fry, start the rice so you’ll have a complete dinner on the table in less than 30 minutes.
Serves: 6
Ingredients:
1 pound boneless skinless chicken breasts, cut into chunks
1/4 cup plus 2 tablespoons flour, divided
1 cup Kitchen Basics® Original Chicken Stock
1/4 cup honey
1/4 cup soy sauce
1 teaspoon McCormick® Gourmet Collection Ginger, Ground
1/2 teaspoon McCormick® Gourmet Collection Garlic Powder, California
1/4 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed
2 tablespoons vegetable oil, divided
1 pound asparagus, trimmed and cut into 1-inch pieces
1 small onion, cut into thin wedges 16 medium shiitake mushrooms, sliced
Directions:
Coat chicken with 1/4 cup of the flour.
Set aside.
Mix stock, honey, soy sauce, remaining 2 tablespoons flour, ginger, garlic powder and red pepper in medium bowl until smooth.
Set aside.
Heat 1 tablespoon of the oil in wok or large skillet on medium-high heat.
Add chicken; stir fry 5 minutes or until browned.
Remove from wok.
Heat remaining 1 tablespoon 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-fry until heated through.
Serve with cooked rice, if desired.
Nutritional information
Calories: 259
Sodium: 732mg
Fat: 7g
Carbohydrates: 25g
Cholesterol: 49mg
Protein: 24g
Fiber: 3g
From: www.mccormick.com/Gourmet/Recipes/
A stir-fry of tender chicken, bright green asparagus and earthy shiitake mushrooms. Before you prepare the stir-fry, start the rice so you’ll have a complete dinner on the table in less than 30 minutes.
Serves: 6
Ingredients:
1 pound boneless skinless chicken breasts, cut into chunks
1/4 cup plus 2 tablespoons flour, divided
1 cup Kitchen Basics® Original Chicken Stock
1/4 cup honey
1/4 cup soy sauce
1 teaspoon McCormick® Gourmet Collection Ginger, Ground
1/2 teaspoon McCormick® Gourmet Collection Garlic Powder, California
1/4 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed
2 tablespoons vegetable oil, divided
1 pound asparagus, trimmed and cut into 1-inch pieces
1 small onion, cut into thin wedges 16 medium shiitake mushrooms, sliced
Directions:
Coat chicken with 1/4 cup of the flour.
Set aside.
Mix stock, honey, soy sauce, remaining 2 tablespoons flour, ginger, garlic powder and red pepper in medium bowl until smooth.
Set aside.
Heat 1 tablespoon of the oil in wok or large skillet on medium-high heat.
Add chicken; stir fry 5 minutes or until browned.
Remove from wok.
Heat remaining 1 tablespoon 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-fry until heated through.
Serve with cooked rice, if desired.
Nutritional information
Calories: 259
Sodium: 732mg
Fat: 7g
Carbohydrates: 25g
Cholesterol: 49mg
Protein: 24g
Fiber: 3g
