Ginger Chicken Stir-Fry

Last Thursday marked the beginning of four of my favorite days of the year – The Masters.  There is something magical about this tournament and all the history behind it.  Being the golf fanatic that I am, its tough to pull myself away from the television over these four days as this tournament seems to never disappoint.

As a tribute to the opening day of the tournament, I wanted to include a lot of green in our Thursday evening meal, while still keeping it healthy.  Luckily, this is very easy to do with the color green (and most colors 🙂 …. the more colorful the meal, the healthier it tends to be).  After pulling ourselves away from the tv for a 50 minute run on a beautiful 60 degree evening, we came home to watch the last few holes of opening day and listen to analysis of that first day of play.  I was able to easily throw together this meal and it was a healthy and filling way to refuel our bodies after a nice run.

Here is what you’ll need on your grocery list to make Ginger Chicken Stir-Fry – its delicious!!!:

**This recipe makes enough to serve 4-6 people**

1 lb Boneless, Skinless Chicken Breasts

1/4 cup Flour

1 cup Chicken Stock

1/4 cup Honey

1/4 cup Soy Sauce

1 tsp Ground Ginger

1/2 tsp Garlic Powder

1/4 tsp Red Pepper Flakes

2 tbsp Olive Oil

1 lb Asparagus, trimmed (you can cut these into bite sizes if you prefer but I kept them whole in our dish)

4 cups Cauliflower

1/2 Onion, chopped

1 cup Fresh Sliced Mushrooms

Cut chicken into bite size chunks.  I forgot to do this first so in my pictures I am coating the whole chicken breast and then I had to cut each one afterwards.  Its much easier if you cut the chicken first and then coat each bite in flour (not an atypical thing for me to forget a step when trying something new :))

Using a medium mixing bowl, coat chicken bites in flour.


Again, cutting the chicken into bite sizes before coating them is much easier.

Set aside.


Your chicken should be in bite sizes already.

Add chicken stock, honey, soy sauce, ginger, garlic powder, and red pepper to remaining flour in bowl.   Stir until combined and smooth.



In a large skillet, heat 1 tbsp olive oil over medium-high heat.  Add chicken and stir-fry until browned and cooked through.


I halved the recipe for Mike and me so there is only 1/2 lb chicken in my pictures.

Remove chicken from skillet and set aside.  Heat remaining 1 tbsp oil in skillet.  Add asparagus (either whole or cut into bite sizes), cauliflower, onion, and mushrooms and stir-fry until tender.


Stir stock mixture.  Add to skillet, stirring constantly.  Bring to a boil  on medium-high heat and boil for 2 minutes or until thickened.


Add chicken and stir-fry for another 2 minutes.

Serve and Enjoy!




Once again The Masters did not disappoint.  Bubba Watson won his second green jacket in an emotional finish on Sunday evening.  That was followed up by a three night documentary on Arnold Palmer that finished up last night called “Arnie.”  One of the better television shows I’ve seen in a long time.

Better yet, Mike, T.J., and I got out and played our first nine holes of golf on Saturday.  Bring on golf season.  Man, how I love this game…

6 responses to “Ginger Chicken Stir-Fry

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