Ginger Chicken Stir-Fry with Asparagus and Shiitake Mushrooms

This Asian-inspired stirfry has it all: sizzling aromatic spices, a sweet-and-umami sauce, juicy chicken, tender-crisp vegetables — serve over rice for a complete meal.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Makes: 6 servings
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All You Need

  • 1 lb (500 g) boneless, skinless chicken breasts, cut into chunks
  • 1/4 cup (50 mL) plus 2 tbsp (30 mL) flour, divided
  • 1 cup (250 mL) Kitchen Basics Original Chicken Cooking Stock
  • 1/4 cup (50 mL) Billy Bee Honey
  • 1/4 cup (50 mL) soy sauce
  • 1 tsp (5 mL) McCormick Gourmet Ground Ginger
  • 1/2 tsp (2 mL) McCormick Gourmet Garlic Powder
  • 1/4 tsp (1 mL) McCormick Gourmet Crushed Red Pepper
  • 2 tsp (10 mL) vegetable oil, divided
  • 1 lb (500 g) asparagus, trimmed and cut into 1-in (2.5 cm) pieces
  • 1 small onion, cut into thin wedges
  • 16 medium shiitake mushrooms, sliced


  1. Coat chicken with 1/4 cup (50 mL) of the flour. Set aside. Mix stock, honey, soy sauce, remaining 2 tbsp (30 mL) flour, ginger, garlic powder and red pepper in medium bowl until smooth. Set aside.

  2. Heat 1 tbsp (15 mL) 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 tbsp (15 mL) oil in wok. Add vegetables and mushrooms; stir-fry 5 minutes or until tender-crisp.

  3. 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.


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