Ingredients

The following ingredients have 4 Servings
  • 1/4- cup low sodium soy sauce
  • 2 tablespoons STAR Natural Rice Vinegar
  • 1 tablespoon Agave Nectar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cornstarch
  • 1 pound boneless skinless chicken breasts (, cut into bite size pieces)
  • 1 tablespoon cornstarch
  • 3 tablespoons STAR Grapeseed Oil or vegetable oil (, divided)
  • 1 large yellow onion (, sliced)
  • 3 to 4 cloves garlic (, minced)
  • 8 to 10 ounces sliced shiitake mushrooms
  • 1 pound asparagus spears (, cut into 2-inch pieces and ends trimmed)
  • Cooked rice (, for serving (optional))

Instruction

  • Prepare the sauce by combining soy sauce, rice vinegar, agave nectar, ground ginger, and cornstarch in a small mixing bowl; whisk until well incorporated and set aside.
  • Combine chicken pieces and cornstarch in a bowl; mix to combine and let stand 5 minutes.
  • Heat a wok or a skillet over high heat.
  • Add 1 tablespoon oil and add chicken pieces; cook for 5 to 7 minutes, or until cooked and browned on all sides.
  • Remove chicken from skillet, cover and set aside.
  • Return wok or skillet to heat and add remaining oil.
  • Add onions and cook for 2 minutes.
  • Stir in garlic and continue to cook and stir for 20 seconds, or until fragrant.
  • Add sliced mushrooms and asparagus to the wok and stir-fry 4 minutes, or until mushrooms are softened and asparagus is crisp-tender.
  • Stir the sauce and pour it over the vegetables.
  • Bring to a boil over medium heat, stirring frequently.
  • Cook for 2 minutes or until sauce is slightly thickened.
  • Stir in previously prepared chicken and cook for 30 seconds or until heated through.
  • Taste for seasonings and adjust accordingly.
  • Serve over prepared rice.