Ginger Chicken Stir-Fry with Asparagus

Ingredients

• 1 1/4 lbs boneless skinless chicken breast, diced into 1-inch pieces
• 4 1/2 tsp canola oil, divided
• 1 lb asparagus, end portions trimmed and remainder diced into 1 1/2-inch pieces
• 1 small yellow onion, sliced into thin strips
• 8 oz button mushrooms, sliced
• 1/4 tsp red pepper flakes, then more for garnish if desired
• 1 Tbsp peeled and finely grated fresh ginger
• 4 cloves garlic, minced
• 3/4 cup low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 1/4 cup honey
• 2 Tbsp cornstarch
• Salt and freshly ground black pepper

Directions

1. Warm 1 1/2 tsp canola oil in a 12-inch non-stick wok, or use a large, deep non-stick skillet, over moderately high heat. When the oil is shimmering, add the diced chicken, then season it gently with salt and pepper. Cook, tossing now and then, until the chicken is done, about 6 to 7 minutes. Transfer the chicken to a large plate and leave it there for the moment.
2. Set the wok back on the burner and lower the heat to medium-high. Add the remaining 1 Tbsp canola oil, and when it is hot, stir in the asparagus, yellow onion, mushrooms, and red pepper flakes. Sauté until the vegetables are tender-crisp, about 4 to 5 minutes, mixing in the garlic and ginger during the final 1 minute. While that cooks, whisk the chicken broth, soy sauce, honey, and cornstarch in a mixing bowl, or in a 2-cup liquid measuring cup, until smooth and fully combined.
3. Add the chicken broth mixture to the skillet with the vegetables, then season with salt and pepper to taste. Bring it to a gentle boil, stirring the whole time, and continue cooking and stirring until the sauce thickens, about 1 1/2 minutes. Add the chicken back in and toss to coat. Serve warm over white or brown rice, with extra red pepper flakes if desired, knowing this is best eaten right away because the vegetables will release liquid and loosen the sauce as it sits.