Ginger Chicken Stir Fry ~ Monday Night Dinner

On Monday night I made a Chicken Stir Fry loosely based on this recipe for Ginger Chicken Stir Fry from Heidi's Home Cooking. 
This was a very good recipe and my family loved it. I used fresh ginger, which really reminded us of our favorite salad dressing at a local Japanese restaurant. 
We are not fans of mushrooms and I did not have any asparagus on hand, so I used a bag of Cole slaw mix instead. Next time I might even add two bags. 
The sauce was very good and tasted authentic. 
The cost was under $6.00 to make and fed two of us for dinner and one for lunch on Tuesday. 
We will definitely be having this one again. 
Here is the recipe with my changes in red. 
Ginger Chicken Stir Fry
Ingredients:

• 16 oz cleaned, de-stemmed mushrooms (Did not use)
• 1 bunch asparagus cut in 2 inch pieces (Did not use)
• 1 medium onion cut in thin wedges
• 4-5 chicken breasts (1 lb) cut in 1 inch pieces
• ¼ cup flour
• 2 Tbsp oil (divided)
• 1 cup chicken broth
• ¼ cup honey
• ¼ cup soy sauce
• 1 teaspoon ground ginger (I used fresh ginger)
• ½ teaspoon garlic powder
• ¼ teaspoon red pepper flakes (I use cayenne pepper)
• 1 bag Cole slaw mix (instead of mushrooms & asparagus)

Directions:

Cut all vegetables.
Cut up chicken into 1 inch pieces and mix with the flour. 

Save flour bowl for sauce.
Mix all wet ingredients and spices in bowl with leftover flour.
Heat 1 Tbsp oil in wok and cook chicken about 5 minutes or until brown.
Remove chicken and set aside.
Heat 1 Tbsp oil in wok and saute vegetables about 5 minutes or until tender.
Add in sauce and bring to a boil.
Add reserved chicken and stir to combine.
Serve warm over rice.

Belinda ~ Living within our Means ~