Chicken Stir Fry With Asparagus

• 1 12 lbs boneless skinless chicken thighs
• 1 lb asparagus spear
• 1 medium onion
• 2 carrots
• 2 celery ribs
• 1 green bell pepper
• 12 lb mushroom
• 12 lb snow peas
• 1 (10 1/2 ounce) can fat free chicken broth
• 2 teaspoons soy sauce
• 1 tablespoon cornstarch
• 14 cup cold water

1. cut chicken in to 1 inch pieces and brown in non stick skillet, cook for 5 minute on med heat.
2. cut vegetables in to slices about 1 inch.
3. add carrot and celery cook for cook for 5 minute on med heat.
4. add can of chicken stock and stir lifting browned bits from bottom of pan.
5. Add soy sauce.
6. add rest of vegetables cover and cook for 10 minute on med/low heat.
7. add corn starch to 1/4 cup water in a small cup stir to combine add mixture to pan and stir sauce will thicken.
8. Serve over rice or noodles.

chicken thighs, spear, onion, carrots, celery, green bell pepper, mushroom, snow peas, chicken broth, soy sauce, cornstarch, cold water

Taken from www.food.com/recipe/chicken-stir-fry-with-asparagus-334931 (may not work)