1poundboneless skinless chicken breasts, cut into bite size pieces
1tablespooncornstarch
3tablespoonsSTAR Grapeseed Oil or vegetable oil, divided
1large yellow onion, sliced
3to 4 cloves garlic, minced
8to 10 ounces sliced shiitake mushrooms
1poundasparagus spears, cut into 2-inch pieces and ends trimmed
Cooked rice, for serving (optional)
Instructions
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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: Asian
Keyword: chicken breast recipe, easy chicken dinner recipe