Asparagus Chicken Stir-Fry
Makes 4 servings

Prep Time: 20 min.
Cooking Time: 12 min.

Ingredients

• Sauce Ingredients
  • 1/3 - cup water
  • 2 - Tablespoons lemon juice
  • 1 - Tablespoon chopped fresh basil leaves*
  • 2 - teaspoons cornstarch
  • 1/2 - teaspoon freshly grated lemon peel
  • 1/4 - teaspoon salt
  • 1/4 - teaspoon coarse ground pepper
• Vegetables Ingredients
  • 2 - Tablespoons butter
  • 1 - pound (24 spears) fresh asparagus, cut into 2-inch pieces
  • 1 - large (2 cups) onion, cut into thin wedges
  • 1 - package (8-ounce) package (3 cups) sliced fresh mushrooms
  • 1/2 - cup sun-dried tomatoes in olive oil, drained, cut into 1/4-inch strips
• Chicken Ingredients
  • 4 - boneless skinless chicken breast halves (4-ounce each), cut into 1/2-inch strips
  • 1 - Tablespoon toasted sesame seed

Directions

1. To make the sauce, in a small bowl you stir together water, lemon juice, basil, cornstarch, lemon peel, salt and pepper. Then set aside.
2. In a 12-inch skillet, you melt butter until sizzling. Then add the asparagus and onion.
3. Cook over medium-high heat, stirring constantly, for about 4 minutes.
4. Then you add mushrooms and tomatoes. Continue cooking, stirring constantly, for 3 to 4 minutes or until asparagus is crisply tender.
5. Now you remove vegetables from skillet and set aside.
6. In the same skillet, you place the chicken and cook over medium-high heat, stirring constantly, for 3 to 5 minutes or until chicken is no longer pink.
7. You want to push the chicken from center of skillet. Stir sauce and add sauce to center of skillet.
8. Cook, stirring constantly, for 1 to 2 minutes or until thickened.
9. Then you return cooked vegetables to skillet and stir to coat with sauce.
10. You cook, stirring constantly, for 1 minute or until heated through.
11. Then you place chicken mixture onto serving plate and sprinkle with sesame seed.