Gourmet Chicken, Asparagus, and Squash Stir-Fry

Units:
Servings: Prep Time: 30 Cook Time: 30

Ingredients

Directions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Add the chicken strips, season with salt and pepper, and cook until golden and cooked through, about 6-8 minutes. Remove from skillet and set aside.
  3. In the same skillet, add another tablespoon of olive oil and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
  4. Add the squash slices and continue to cook, stirring occasionally, for about 8-10 minutes or until almost tender.
  5. Add the asparagus pieces to the skillet and cook for another 5-7 minutes until all vegetables are tender-crisp.
  6. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil.
  7. Return the cooked chicken to the skillet, pour the sauce over, and toss everything to combine well. Cook for an additional 2-3 minutes to heat through.
  8. Adjust seasoning with salt and pepper to taste.
  9. Serve the stir-fry hot, garnished with roasted sesame seeds and fresh cilantro.

Dietary Tags

Recipe By:

Chef AI

Gourmet Chicken, Asparagus, and Squash Stir-Fry

Ingredients

  • 1 pound boneless, skinless chicken breast, sliced into thin strips
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 medium butternut squash, peeled and sliced into thin half-moons
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • 2 tablespoons roasted sesame seeds
  • 1/4 cup fresh cilantro, chopped

Directions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Add the chicken strips, season with salt and pepper, and cook until golden and cooked through, about 6-8 minutes. Remove from skillet and set aside.
  3. In the same skillet, add another tablespoon of olive oil and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
  4. Add the squash slices and continue to cook, stirring occasionally, for about 8-10 minutes or until almost tender.
  5. Add the asparagus pieces to the skillet and cook for another 5-7 minutes until all vegetables are tender-crisp.
  6. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil.
  7. Return the cooked chicken to the skillet, pour the sauce over, and toss everything to combine well. Cook for an additional 2-3 minutes to heat through.
  8. Adjust seasoning with salt and pepper to taste.
  9. Serve the stir-fry hot, garnished with roasted sesame seeds and fresh cilantro.