I finally bought a wok and I’m so glad I did. I never thought I really needed one and that a skillet could do just fine, but when you have a wok it’s like it feels more legit. It makes it so much easier to do the fancy toss you see on TV :). Not only that, but I love how there is a greater surface area of heat because of the tall sides on the pan. So advice of the day, invest in a wok you’ll be glad you did. Plus it will give you an excuse to make Chinese food all week, you’ve gotta test out that new pan, right?
Wok or no wok, be sure you try out this recipe because it’s everything you want from a good stir-fry and more. It’s so simple to make, it’s ready in under 30 minutes and I’d definitely label it as healthy. Not only that, it tastes incredible! The sweet honey and ginger, the hint of spice from the red pepper flakes, just the right amount of salty from the soy sauce, and the perfect level of freshness from the veggies make this a meal that will likely find it’s way to your dinner rotation. I’m going to be dreaming about the simple, yet perfect flavors of the sauce and how well it pairs with fresh asparagus. Enjoy!
- 1 1/4 lbs boneless skinless chicken breast, diced into 1-inch pieces
- 4 1/2 tsp canola oil, divided
- 1 lb asparagus, end portions trimmed and remainder diced into 1 1/2-inch pieces
- 1 small yellow onion, sliced into thin strips
- 8 oz button mushrooms, sliced*
- 1/4 tsp red pepper flakes, then more for garnish if desired
- 1 Tbsp peeled and finely grated fresh ginger
- 4 cloves garlic, minced
- 3/4 cup low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 2 Tbsp cornstarch
- Salt and freshly ground black pepper
- In a 12-inch non-stick wok (or large and deep non-stick skillet), heat 1 1/2 tsp canola oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté until cooked through, tossing occasionally, about 6 to 7 minutes. Pour chicken onto a large plate and set aside.
- Return wok to burner, reduce to medium-high heat, add remaining 1 Tbsp canola oil. Once oil is hot, add asparagus, yellow onion and mushrooms, and red pepper flakes and sauté until tender-crisp, about 4 - 5 minutes, adding in garlic and ginger during the last 1 minute of sautéing. Meanwhile, in a mixing bowl (or in a 2-cup liquid measuring cup) whisk together chicken broth, soy sauce, honey and cornstarch until well blended.
- Pour chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly, until thickened, about 1 1/2 minutes. Toss chicken into mixture and serve warm over white or brown rice, sprinkled with additional red pepper flakes if desired (note that this is best served immediately as the liquids from the veggies will begin to break down and thin the sauce).
- Recipe Source: Inspired by McCormick