Asparagus Shiitake Chicken with Sesame Rice

By grammadot

Ingredients

• 1 lb fresh asparagus
• 2 cloves garlic, finely chopped
• 2 (3.5-oz) packages shiitake 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
• 1/2 teaspoon red pepper flakes
• 1 tablespoon sesame oil
• 1/2 cup presliced green onions

Preparation

Step 1

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.