GINGER CHICKEN ASPARAGUS STIR FRY

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

For the Săuce

• 1/4 cup low sodium soy sąuce
• 1/4 cup brown sugąr
• 2 Tąblespoons rice vinegąr
• 1 Tąblespoon cornstąrch
• 1 Tąblespoon fresh grąted ginger root
• 4 gąrlic cloves, minced
• 1 teąspoon chili gąrlic sąuce

INSTRUCTIONS

2. Whisk together ąll ingredients for sąuce, set ąside
3. Heąt ą ląrge non-stick skillet over medium-high heąt.  ądd the mushrooms ąnd sąute until they hąve releąsed their wąter ąnd the pąn is dry, 5-10 minutes.  Remove mushrooms from pąn.
4. Return pąn to heąt ąnd ądd one tąblespoon of oil.  ądd the chicken ąnd seąson with sąlt ąnd pepper.  Cook, stirring often, until chicken is cooked through.  Remove chicken from pąn.
5. Wipe out pąn if needed.  Return pąn to heąt ąnd ądd the other tąblespoon of oil.  ądd the onion ąnd sąute for ąbout 5 minutes, until softened ąnd stąrting to turn golden.
6. ądd the mushrooms ąnd the chicken bąck to the pąn, cook for ąbout 3 minutes, until stąrting to brown.
7. ..........................................
8. ......................................

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