ASPARAGUS SHIITAKE CHICKEN

ASPARAGUS SHIITAKE CHICKEN image

Yield 4

Number Of Ingredients 12

1 lb fresh asparagus
2 cloves garlic, finely chopped
2 (3.5-oz) packages shiitake (and other) mushrooms
1 lb chicken breast tenders
1/4 cup all purpose flour, divided
1 cup unsalted chicken stock (or broth)
1/4 cup honey
1/4 cup reduced-sodium soy sauce
1 teaspoon ginger spice paste - I used red curry paste
1/2 teaspoon red pepper flakes
1 tablespoon sesame oil
1/2 cup presliced green onions

Steps:

Prep Cut asparagus into 1/2-inch pieces, removing tough root end. Chop garlic. Remove and discard mushroom stems; cut mushrooms into quarters. Cut chicken into small bite-size pieces; place in medium bowl (wash hands). Steps Sprinkle 2 tablespoons flour over chicken and toss until evenly coated. Whisk in second bowl: remaining 2 tablespoons flour, stock, honey, soy sauce, ginger paste, pepper flakes, and garlic until blended; set aside Preheat large, nonstick sauté pan on medium-high 2-3 minutes. Place oil in pan, then add chicken; cook and stir 3-4 minutes or until browned. Remove chicken from pan. Place asparagus, mushrooms, and green onions in same pan; cook and stir 3-4 minutes or until mushrooms are tender. Reduce heat on pan to low. Stir in chicken and soy sauce mixture; simmer 2-3 minutes or until chicken is 165°F and sauce begins to thicken. Serve.