1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
1 TBSP peanut oil
1 pound asparagus, trimmed and thinly sliced on the bais
8 ounces baby bella mushrooms, thinly sliced
1 tsp rice vinegar
4 lime wedges
DIRECTIONS
In a small bowl or measuring cup, stir together 1/4 cup water with the honey, soy sauce, sherry, pepper, 1/2 teaspoon salt and granulated garlic; set aside.
In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
In a 10-inch nonstick skillet, heat the peanut oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side.
Add the asparagus and mushrooms, season with 1/4 teaspoon of salt, stir to combine and cook until the asparagus is crisp-tender, 1 to 2 minutes.
Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over top.
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