Ginger Chicken Stir Fry with Asparagus, Peas, and Mushrooms Recipe

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Ingredients

stems, local asparagus is big and fat and full of flavor. Now you can spend all kinds of time peeling
the stems of your asparagus up to about 2 inches from the base. Or you can snap the stem and, somewhat
1 pound boneless skinless chicken breasts or thighs,
cut into chunks of about 1 inch.
1-1 inch piece of ginger peeled and diced
1 clove of garlic, minced
½ tsp. red pepper flakes,
1 lb. asparagus, trimmed and cut
into 1-inch pieces
1 cup fresh or frozen green peas
1 small
onion, cut into thin wedges,
10
ounces medium mushrooms, sliced.
1. In a medium-sized bowl, coat chicken with 1/4 cup of the flour. Set
4. Heat remaining 1 tbsp oil in wok. Add vegetables and mushrooms; stir-fry

View Full Recipe at CHEWING THE FAT

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