Asparagus Chicken Stir-Fry

• 1/3 cup water
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh basil leaves*
• 2 teaspoons cornstarch
• 1/2 teaspoon freshly grated lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon coarse ground pepper
• 2 tablespoons Land O Lakes Butter
• 1 pound (24 spears) fresh asparagus, cut into 2-inch pieces
• 1 large (2 cups) onion, cut into thin wedges
• 1 (8-ounce) package (3 cups) sliced fresh mushrooms
• 1/2 cup sun-dried tomatoes in olive oil, drained, cut into 1/4-inch strips
• 4 (4-ounce) boneless skinless chicken breast halves, cut into 1/2-inch strips
• 1 tablespoon toasted sesame seed

1. Stir together all sauce ingredients in small bowl; set aside.
2. Melt butter in 12-inch skillet until sizzling; add asparagus and onion.
3. Cook over medium-high heat, stirring constantly, 4 minutes.
4. Add mushrooms and tomatoes; continue cooking, stirring constantly, 3-4 minutes or until asparagus is crisply tender.
5. Remove vegetables from skillet; set aside.
6. Place chicken in same skillet; cook over medium-high heat, stirring constantly, 3-5 minutes or until chicken is no longer pink.
7. Push chicken from center of skillet.
8. Stir sauce; add sauce to center of skillet.
9. Cook, stirring constantly, 1-2 minutes or until thickened.
10. Return cooked vegetables to skillet; stir to coat with sauce.
11. Cook, stirring constantly, 1 minute or until heated through.
12. Place chicken mixture onto serving plate; sprinkle with sesame seed.

water, lemon juice, fresh basil, cornstarch, freshly grated lemon zest, salt, coarse ground pepper, butter, fresh asparagus, onion, mushrooms, tomatoes, chicken breast halves

Taken from www.landolakes.com/recipe/2431/asparagus-chicken-stir-fry (may not work)