Entrée: United States – Chicken, Asparagus, and Mushroom Stir-Fry with Red Onion and Garlic

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) boneless, skinless chicken breast
1 bunch (about 1 / 2 lb (225 g)) asparagus
8 oz (225 g) button mushrooms
1 medium red onion
2 cloves garlic

Show original ingredient measurements

1 lb (450 g) boneless, skinless chicken breast
1 bunch (about 1 / 2 lb / 225 g) asparagus
8 oz (225 g) button mushrooms
1 medium red onion
2 cloves garlic

Instructions

1. Slice the chicken thinly, trim asparagus into bite-sized pieces, quarter mushrooms, thinly slice red onion, and mince garlic.
2. Heat a wide skillet or wok over high heat until hot; add the chicken in a single layer and sear until lightly browned and nearly cooked through, 2–4 minutes.
3. Push the chicken to the side, add red onion and asparagus, and stir until the onion begins to soften and asparagus is bright green, about 2–3 minutes.
4. Add mushrooms and garlic to the pan and stir-fry until mushrooms release moisture and all ingredients are cooked through, about 3 more minutes.
5. Combine everything in the pan, taste for doneness, remove from heat, and serve immediately.