Asparagus and Mushroom Stir Fry

This super easy Asparagus and Mushroom Stir Fry is the perfect addition to your weekly meal line-up! It’s filled with hearty ground chicken and nutrient-rich asparagus and mushrooms, tossed in a delicious ginger soy sauce. It comes together in less that 20 minutes and in one pan!

Cooked Asparagus and Mushroom Stir Fry in a skillet next to a jar of ginger and a small bowl of fresh mushrooms.

I’m always looking for new and exciting ways to turn ground chicken into dinner, but sometimes I need it to be prepared in just one dish and cooked fast when i’m in a pinch! This stir fry is just that. It’s super affordable, quick to make and tastes so good! On a Ketogenic diet? You found a great recipe to throw in the line-up! Missing those grains?? Substitute in cooked rice for the cauliflower rice and it’s just as yummy!

What is liquid aminos?

Liquid aminos are a cooking seasonings that are used as an alternative to soy sauce. They look and taste similar. They are most often made by fermenting coconut sap with salt and water with an acidic solution to break them down into free amino acids. They add a savory, salty flavor to meals and are naturally vegan and gluten-free. Coconut Aminos are a great, healthy and soy-free version of soy sauce. Find more info on Liquid Aminos <HERE>

The ingredients for the Asparagus and Mushroom Stir Fry.

Ingredients for our Asparagus and Mushroom Stir Fry:

  • Ground Chicken
  • Asparagus
  • Mushrooms
  • Cauliflower Rice
  • Ginger
  • Liquid Aminos
  • Sriracha

How to make our Asparagus and Mushroom Stir Fry:

First, dice all vegetables so they are ready to be cooked. Next, place 2/3 cups of water, 1 tablespoon of ground ginger, 1 tablespoon of sriracha, and 4 tablespoons of liquid aminos in a small bowl and mix. Set aside.

A white cutting board with dicer green onions, asparagus, and mushrooms on top.

In a large skillet, cook ground chicken on medium-high heat. Once thoroughly cooked, about 8 minutes, slowly pour in the bag of thawed riced cauliflower. Stir until slightly heated through and completely combined, about 3 minutes. Empty the cauliflower chicken mixture into a bowl and return skillet to heat.

A gray skillet with cooked ground chicken in it with a bag of riced cauliflower in the background.
Riced cauliflower dumber on top of ground chicken in a skillet before being mixed.

Add the diced asparagus, mushrooms, and green onions to the original skillet and stir. Add the ginger mixture to the skillet, mix, and cook until the veggies are crisp, about 5 minutes.

A gray skillet with the diced asparagus, green onions, and mushrooms before being mixed and stirred.

While still on medium-high heat, add the chicken mixture back and heat for an additional 3 minutes. Serve and enjoy!

The final of the Asparagus and Mushroom Stir Fry in a skillet ready to be served.

Tips:

~ Use a large skillet! It will make cooking and mixing so much easier!

~ You can easily change out the ground chicken for ground anything: turkey, pork, or beef!

~ If you don’t have liquid aminos, just use soy sauce! It will still taste great!

Other Keto Meal Options:

~ KETO BACON CHICKEN ZUCCHINI NOODLES

~ CHEDDAR RANCH CHICKEN BAKE

~ SIMPLE KETO ZUCCHINI LASAGNA

~ EASY KETO BEEF STIR FRY

Love fresh and simple recipes??! Subscribe to our emails below and we will send them straight to your inbox!

Yield: 6 Servings

Asparagus and Mushroom Stir Fry

Asparagus and Mushroom Stir Fry

This super easy Asparagus and Mushroom Stir Fry is the perfect addition to your weekly meal line-up! It's filled with hearty ground chicken and nutrient-rich asparagus and mushrooms tossed in a delicious ginger soy sauce.

Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes

Ingredients

  • 1 pound asparagus, diced
  • 6 oz mushrooms, diced
  • 1/4 cup green onions, diced
  • 1 tablespoon sriracha
  • 1 tablespoon ground ginger
  • 4 tablespoons liquid aminos
  • 10 ounces, riced cauliflower rice
  • 1 pound ground chicken

Instructions

    1. Dice all vegetables and set aside.
    2. Mix the ginger, water, sriracha and liquid aminos together in a small bowl and set aside.
    3. Cook ground chicken on medium-high heat, for about 8 minutes.
    4. Stir in riced cauliflower and heat for 3 minutes. Remove from skillet and set aside.
    5. Add the green onions, mushrooms, and asparagus to the skillet. Heat on medium-high for 5 minutes.
    6. Pour water mixture over the veggies and stir.
    7. Slowly add the chicken mixture back to the skillet with the veggies and heat through, about 3 minutes.
    8. Serve and enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 72Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 315mgCarbohydrates: 15gFiber: 3gSugar: 2gProtein: 4g

(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram



Leave a Reply

Your email address will not be published. Required fields are marked *