Asparagus Shiitake Chicken with Sesame Rice

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Asparagus Shiitake Chicken:

1 lb fresh asparagus

2 cloves garlic, finely chopped

2 (3.5-oz) packages shiitake mushrooms

1 lb chicken breast tenders

¼ cup all purpose flour, divided

1 cup unsalted chicken stock (or broth)

¼ cup honey

¼ cup reduced-sodium soy sauce

1 teaspoon ginger spice paste

½ teaspoon red pepper flakes

1 tablespoon sesame oil

½ cup presliced green onions

Sesame Rice:

1 (10-oz) package frozen brown rice

Juice of 1 lime

¼ cup presliced green onions

1 teaspoon toasted sesame seeds (optional)


  1. Asparagus Shiitake Chicken: 1. Cut asparagus into 1/2-inch pieces, removing tough root end. 2. Chop garlic. 3. Remove and discard mushroom stems; cut mushrooms into quarters. 4. Cut chicken into small bite-size pieces; place in medium bowl (wash hands). 5. Sprinkle 2 tablespoons flour over chicken and toss until evenly coated. Whisk in second bowl: remaining 2 tablespoons flour, stock, honey, soy sauce, ginger paste, pepper flakes, and garlic until blended; set aside 6. Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place oil in pan, then add chicken; cook and stir 3-4 minutes or until browned. Remove chicken from pan. 7. Place asparagus, mushrooms, and green onions in same pan; cook and stir 3-4 minutes or until mushrooms are tender. 8. Reduce heat on pan to low. Stir in chicken and soy sauce mixture; simmer 2-3 minutes or until chicken is 165degreesF and sauce begins to thicken. Serve. Sesame Rice: 1. Microwave rice following package instructions. Squeeze lime for juice (1 tablespoon). 2. Stir remaining ingredients into rice. Serve.