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.

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

Set aside.

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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.

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

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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.

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

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Add chicken and stir-fry for another 2 minutes.

Serve and Enjoy!

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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…

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6 responses to “Ginger Chicken Stir-Fry

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