Snap Pea Shitake Chicken

May sun snap peas for the asparagus

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut asparagus into 1/2-inch pieces, removing tough root end.

Step 2

Chop garlic.

Step 3

Remove and discard mushroom stems; cut mushrooms into quarters.

Step 4

Cut chicken into small bite-size pieces; place in medium bowl (wash hands).

Step 5

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

Step 6

Preheat large, nonstick sauté 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.

Step 7

Place asparagus, mushrooms, and green onions in same pan; cook and stir 3–4 minutes or until mushrooms are tender.

Step 8

Reduce heat on pan to low. Stir in chicken and soy sauce mixture; simmer 2–3 minutes or until chicken is 165°F and sauce begins to thicken. Serve.

Step 9

Microwave rice following package instructions. Squeeze lime for juice (1 tablespoon).

Step 10

Stir remaining ingredients into rice. Serve.

Step 11

NUTRITIONAL VALUE