Daring Asparagus Stir-Fry

Daring and Asparagus Stir-Fry

This is the story of how we learned that it only takes 15 minutes to perfectly marinate Daring Original Plant Chicken Pieces. Pan cooked Daring Original has a consistency that is very similar to a pan seared chicken breast. When marinated, it becomes juicier with a texture between breast and thigh meat, which is perfect for stir-fry. Blah, blah, blah, we give you Daring and Asparagus Stir-Fry.

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Daring Asparagus Stir-Fry

Daring and Asparagus Stir-Fry

Asparagus stir-fry? It’s a thing. Marinating Daring Plant-Based Chicken, also a thing. Daring and Asparagus Stir-Fry, the perfect thing for a quick, healthy vegan meal.

  • Total Time: 25 minutes
  • Yield: Serves 4


  • 1 8-ounce package Daring Original Plant Chicken Pieces
  • 1 8-ounce package cremini mushrooms, trimmed and thinly sliced
  • 2 pounds fresh asparagus (about 2 bunches), trimmed and sliced into 1 1/2″ pieces
  • 4 green onions, whites and dark greens divided and thinly sliced
  • 4 large garlic cloves, minced
  • 1 red bell pepper, thinly sliced
  • 3/4 cup unsalted vegetable broth, divided
  • 3 tbsp coconut aminos, divided*
  • 2 tbsp avocado oil, divided
  • 1 1/2 tsp arrowroot powder plus one tbsp water
  • 12 tsp chili garlic sauce (to preference)
  • 1 tbsp cooking sherry
  • 1 tsp fresh minced ginger
  • 1 tsp toasted sesame oil, reserved
  • Optional: Sesame seeds for garnish, 12 ounces of prepared cauliflower rice for serving


  1. Place the sliced mushrooms in a large bowl. Combine a tablespoon of broth, 1/2 teaspoon chili garlic sauce, and a tablespoon of coconut aminos. Drizzle over the mushrooms and toss to coat.
  2. In a glass measuring cup, combine 1/2 cup broth, ginger, garlic, sherry, and remaining chili garlic sauce and coconut aminos. Cut any large Daring Original Plant Chicken Pieces in half then add all pieces to a large shallow dish in a single layer pour sauce mixture over the top (set the measuring cup aside). Let sit for 15 minutes (seriously, that’s all the time you need).
  3. Prep the onions (reserve dark greens for garnish), bell pepper, and asparagus and set aside separately. After 15 minutes, heat two large sauté pans, one for the Daring pieces over medium heat and one for the mushrooms over medium-high heat. Add a tablespoon of avocado oil to each pan. Add mushrooms in a single layer the medium-high heat pan and use a slotted spoon to transfer the Daring pieces to the medium heat pan, also in a single layer. Sear each side of the mushrooms and Daring pieces for 3-5 minutes, taking care not to burn. Once fully cooked, transfer the mushrooms and Daring pieces to a bowl and set aside. Remove the mushroom pan from heat.
  4. Turn the Daring pan up to medium-high and add the reserved 3 tablespoons of broth to deglaze the pan. Add the asparagus and cook until it just starts to become tender, about 5 minutes, flipping halfway through.
  5. While the asparagus is cooking, pour the reserved sauce back into the measuring cup. Add the arrowroot flour to a small measuring cup or mug and mix with a tablespoon of water to create a smooth slurry. Add the slurry and the sesame oil to the sauce mixture.
  6. As soon as the asparagus starts to become tender, add the sauce, Daring pieces, and mushrooms to the pan. Toss to coat and reduce heat to medium-low. Add the bell pepper and the whites and tender greens of the onions. Toss again and cook to heat the sauce to bubbling so it thickens the sauce. Gently toss frequently to avoid burning the sauce. Don’t worry if the sauce appears a little too thick. The vegetables will continue to release liquid and the sauce will thin out.
  7. Divide evenly between four bowls (with or without cauliflower rice) and garnish with sesame seeds, if desired. Serve immediately.


Refrigerate in a glass airtight container up to four days. Reheat gently on the stove top for best results.

*Since Daring is already salted, cut back on added salt and season to preference at the end. For the marinade, we recommend using 1/2 the amount if subbing soy sauce for coconut aminos since it is much saltier.

Nutrition Estimate Per Serving (1/4 RECIPE – STIR-FRY ONLY) – Calories: 233, Fat: 9.4g, Saturated Fat: .8g, Polyunsaturated Fat: 1.2g, Monounsaturated Fat: 5.5g, Cholesterol: 0mg, Sodium: 557.6mg, Potassium: 955mg, Carbohydrates: 21.5g total/11.5g net, Fiber: 10g,  Sugar: 8.4g, Protein: 21.6.g, Vitamin A: 60%, Vitamin C: 108%, Calcium: 11%, Iron: 45% (based on 2,000 calorie diet).

Nutrition Estimate Per Serving (1/4 RECIPE – STIR-FRY & 12-OZ BAG CAULIFLOWER RICE) – Calories: 252, Fat: 9.4g, Saturated Fat: .8g, Polyunsaturated Fat: 1.2g, Monounsaturated Fat: 5.5g, Cholesterol: 0mg, Sodium: 627.6mg, Potassium: 1075mg, Carbohydrates: 24.5g total/12.5g net, Fiber: 12g,  Sugar: 9.4g, Protein: 22.6.g, Vitamin A: 60%, Vitamin C: 108%, Calcium: 13%, Iron: 45.7% (based on 2,000 calorie diet).

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 10
  • Category: Entrée, Main Course
  • Method: Stove Top
  • Cuisine: Asian, Plant-Based
  • Diet: Vegan



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