FOR THE SAUCE: Whisk all ingredients together in bowl. set aside.
FOR THE STIR-FRY: Whisk 2 tablespoons sesame oil, soy sauce, and cornstarch together in medium bowl until smooth, then stir in chicken.
In separate bowl, combine ginger, garlic, pepper flakes, and remaining 1 teaspoon sesame oil.
Heat 2 teaspoons coconut oil in 12-inch nonstick skillet OR in a wok over high heat until just smoking. Add half of chicken, break up any clumps, and cook, without stirring, for 1 minute. Stir chicken and continue to cook until lightly browned, about 30 seconds; transfer to clean bowl. Repeat with 2 teaspoons coconut oil and remaining chicken; transfer to bowl.
Heat remaining 2 teaspoons coconut oil in now-empty skillet over medium-high heat until just smoking. Add asparagus and mushrooms and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes. Push vegetables to sides of skillet. Add ginger mixture to center and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir mixture into vegetables.
Stir cooked chicken and any accumulated juices into vegetables. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 30 seconds. Transfer to serving platter and sprinkle with cashews. Serve.
Nutrition info from:Â https://www.verywellfit.comÂ
6 servings
1 cup
- Amount per serving
- Calories276
- % Daily Value *
- Total Fat 16.1g21%
- Saturated Fat 6g30%
- Cholesterol 44mg15%
- Sodium 1475mg65%
- Total Carbohydrate 10.2g4%
- Dietary Fiber 3.4g13%
- Total Sugars 3.5g
- Protein 25.5g
- Calcium 3mg1%
- Iron 23mg128%
- Potassium 725mg16%
- Vitamin D 701mcg3505%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
FOR THE SAUCE: Whisk all ingredients together in bowl. set aside.
FOR THE STIR-FRY: Whisk 2 tablespoons sesame oil, soy sauce, and cornstarch together in medium bowl until smooth, then stir in chicken.
In separate bowl, combine ginger, garlic, pepper flakes, and remaining 1 teaspoon sesame oil.
Heat 2 teaspoons coconut oil in 12-inch nonstick skillet OR in a wok over high heat until just smoking. Add half of chicken, break up any clumps, and cook, without stirring, for 1 minute. Stir chicken and continue to cook until lightly browned, about 30 seconds; transfer to clean bowl. Repeat with 2 teaspoons coconut oil and remaining chicken; transfer to bowl.
Heat remaining 2 teaspoons coconut oil in now-empty skillet over medium-high heat until just smoking. Add asparagus and mushrooms and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes. Push vegetables to sides of skillet. Add ginger mixture to center and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir mixture into vegetables.
Stir cooked chicken and any accumulated juices into vegetables. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 30 seconds. Transfer to serving platter and sprinkle with cashews. Serve.
Notes
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