Asparagus Shiitake Chicken With Sesame Rice - cooking recipe

Ingredients

Asparagus Shiitake Chicken
1 lb fresh asparagus
2 garlic cloves, finely chopped
2 (3 1/2 ounce) 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 onion
Sesame Rice
1 (10 ounce) package frozen brown rice
1 lime, juice of
1/4 cup presliced green onion
1 tablespoon sesame oil
1 teaspoon toasted sesame seeds (optional)

Preparation

Asparagus Shiitake Chicken:
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).
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 saute 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\u00b0F and sauce begins to thicken. Serve.
Sesame Rice:
Microwave rice following package instructions. Squeeze lime for juice (1 tablespoon).
Stir remaining ingredients into rice. Serve.