Asparagus Shiitakechicken

• 1 lb chicken breast tenders
• 2 cloves garlic
• 1 lb asparagus
• 2 3.5 oz pkgs shiitake (and other) mushrooms
• 3/4 c green onions, sliced
• 1 t ginger spice paste (I used red curry paste)
• juice of 1 lime
• 2 T sesame oil
• 1 t toasted sesame seeds
• 1/2 t red pepper flakes
• 1 c unsalted chicken stock
• 1/4 t reduced sodium soy sauce
• 1/4 c honey (left out for Steve&Dana)
• 1/4 c all purpose flour

1. Prep:
2. - cut asparagus into 1/2-inch pieces, removing the tough root
3. - chop garlic
4. - remove and discard mushroom stems; cut mushrooms into quarters
5. - cut chicken into bite-size pieces and place in bowl
6. Steps:
7. 1) Sprinkle 2 T flour over chicken and toss. Whisk in second bowl: remaining 2 T flour, stock, honey, soy sauce, ginger paste, pepper flakes and garlic until blended; set aside.
8. 2) Preheat large, nonstick saute pan on medium-high. Place oil in hot pan, then add chicken; cook and stir for 3-4 minutes until browned. Remove chicken from pan.
9. 3) Place asparagus, mushrooms and green onions in same pan; cook and stir 3-4 minutes or until mushrooms are tender.
10. 4) Reduce heat on pan to low. Stir in chicken and soy sauce mixture; simmer 2-3 minutes until chicken is done and sauce begins to thicken. Serve over rice.

chicken breast tenders, garlic, asparagus, shiitake, green onions, ginger spice paste, lime, sesame oil, sesame seeds, red pepper, soy sauce, honey, flour

Taken from www.epicurious.com/recipes/member/views/asparagus-shiitakechicken-52953601 (may not work)