Chicken, Asparagus and Mushroom Stir Fry
2 lb fresh asparagus
8 oz fresh mushrooms, sliced
2 T olive oil
1 ½ lb chicken, cut into bite sized pieces
6 cloves garlic or 1T, minced
¾ t ground ginger
1 t freshly ground black pepper
1 ½ t cornstarch
1/3 c water
1/3 c reduced-sodium soy sauce*
2 T honey
Break off woody portion of asparagus, roughly the bottom half. Then cut the remaining portion in half. I end up with about 2 inch pieces. Wash asparagus and mushrooms; set aside. Preheat skillet and add 1T oil. Add chicken and garlic to hot skillet and sprinkle with ginger and pepper. Sautee chicken until browned on the outside and juices are clear. Remove chicken from skillet and keep warm. Add mushrooms, asparagus and remaining oil to skillet. Sauté until mushrooms are soft and asparagus can be pricked with a fork. Return chicken to the skillet. Mix water, cornstarch and soy sauce. Pour over chicken, asparagus and mushrooms. Add honey and stir until incorporated and sauce starts to thicken. Serve over your favorite rice.
* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.