Ingredients

1 lb chicken breast tenders

2 cloves garlic

1 lb asparagus

2 3.5 oz pkgs shiitake (and other) mushrooms

3/4 c green onions, sliced

1 t ginger spice paste (I used red curry paste)

juice of 1 lime

2 T sesame oil

1 t toasted sesame seeds

1/2 t red pepper flakes

1 c unsalted chicken stock

1/4 t reduced sodium soy sauce

1/4 c honey (left out for Steve&Dana)

1/4 c all purpose flour

Preparation

Prep:

  • cut asparagus into 1/2-inch pieces, removing the tough root
  • chop garlic
  • remove and discard mushroom stems; cut mushrooms into quarters
  • cut chicken into bite-size pieces and place in bowl

Steps:

  1. Sprinkle 2 T flour over chicken and toss. Whisk in second bowl: remaining 2 T flour, stock, honey, soy sauce, ginger paste, pepper flakes and garlic until blended; set aside.
  2. Preheat large, nonstick sauté pan on medium-high. Place oil in hot pan, then add chicken; cook and stir for 3-4 minutes until browned. Remove chicken from pan.
  3. Place asparagus, mushrooms and green onions in same pan; cook and stir 3-4 minutes or until mushrooms are tender.
  4. Reduce heat on pan to low. Stir in chicken and soy sauce mixture; simmer 2-3 minutes until chicken is done and sauce begins to thicken. Serve over rice.