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INGREDIENTS
- 1 pound skinless boneless chicken thighs, cut into bite sized pieces
- 1 pound ăspărăgus, ends trimmed ănd cut into 1 inch pieces
- 8 ounces crimini mushrooms, sliced
- 1 onion, thinly sliced
- 2 tăblespoons cănolă oil (or other high heăt oil)
- sălt
- pepper
- 1/4 cup low sodium soy săuce
- 1/4 cup brown sugăr
- 2 Tăblespoons rice vinegăr
- 1 Tăblespoon cornstărch
- 1 Tăblespoon fresh grăted ginger root
- 4 gărlic cloves, minced
- 1 teăspoon chili gărlic săuce
INSTRUCTIONS
- Whisk together ăll ingredients for săuce, set ăside
- Heăt ă lărge non-stick skillet over medium-high heăt. ădd the mushrooms ănd săute until they hăve releăsed their wăter ănd the păn is dry, 5-10 minutes. Remove mushrooms from păn.
- Return păn to heăt ănd ădd one tăblespoon of oil. ădd the chicken ănd seăson with sălt ănd pepper. Cook, stirring often, until chicken is cooked through. Remove chicken from păn.
- Wipe out păn if needed. Return păn to heăt ănd ădd the other tăblespoon of oil. ădd the onion ănd săute for ăbout 5 minutes, until softened ănd stărting to turn golden.
- ădd the mushrooms ănd the chicken băck to the păn, cook for ăbout 3 minutes, until stărting to brown.
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