Sticky Ginger Chicken ▢1 Tablespoon toasted sesame oil ▢4 chicken breasts ▢1 ½ Tablespoon ginger powder ▢1 Tablespoon garlic powder ▢1 Tablespoon onion powder ▢½ Tablespoon salt ▢¼ Tablespoon cayenne ▢½ c honey
Veggies ▢1 Tablespoon toasted sesame oil ▢2 bunches asparagus ends chopped off and each stem cut into thirds ▢1 lb sliced mushrooms ▢5 oz. can sliced water chestnuts ▢1 Tablespoon minced garlic ▢1 Tablespoon ginger paste ▢⅓ c soy sauce ▢½ c honey ▢1 Tablespoon cornstarch ▢1 Tablespoon cold water ▢2 bunches green onions sliced ▢½ c sliced almonds toasted ▢sesame seeds for garnish ▢4 c cooked rice--I like to do this in my pressure cooker while I'm doing everything else
Heat sesame oil over medium/high heat in large cast iron or other sturdy pan. Sprinkle seasonings over both sides of chicken, reserving honey. Cook each side of chicken 5 minutes. Remove from pan.
If there is any liquid leftover in the pan, reduce it by heating over high heat, stirring frequently until liquid is almost gone. Add more sesame oil to pan, heat over medium/high heat.
Add asparagus, mushrooms, water chestnuts, garlic, and ginger. Stir fry for about 5 minutes. Push veggies to the sides of the pan, creating a space in the middle.