Ingredients
1¼lbschicken breast,boneless, skinless, diced into 1-inch pieces
4½tspcanola oil,divided
1lbasparagus,end portions trimmed, remainder diced into 1½-inch pieces
1small yellow onion,sliced into thin strips
8ozbutton mushrooms,sliced
¼tspred pepper flakes,plus more for garnish, if desired
1tbspfresh ginger,peeled, finely grated
4garlic cloves,minced
¾cupchicken broth,low sodium
¼cupsoy sauce,low sodium
¼cuphoney
2tbspcornstarch
salt and freshly ground black pepper
Preparation
In a 12-inch non-stick wok or a large and deep non-stick skillet, heat 1½ teaspoon of canola oil over moderately high heat. Add diced chicken and season lightly with salt and pepper.
Sauté for about 6 to 7 minutes, tossing occasionally, until cooked through. Pour the chicken onto a large plate and set aside.
Return wok to the burner, reduce to medium-high heat, then add the remaining canola oil. Sauté the asparagus, yellow onion and mushrooms, and red pepper flakes for about 4 to 5 minutes until tender-crisp, adding in garlic and ginger during the last 1 minute of sautéing.
Meanwhile, in a mixing bowl or in a 2-cup liquid measuring cup, whisk together the chicken broth, soy sauce, honey and cornstarch until well blended.
Pour the chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow the mixture to gently boil, stirring constantly for about 1 minute and 30 seconds, until thickened.
Toss chicken into mixture and serve warm over white or brown rice, sprinkled with additional red pepper flakes, if desired.
Enjoy!*
