Ingredients

• 1 lb fresh asparagus
• 2 cloves garlic
• 1 lb chicken tenderloins
• 4 tablespoons flour, divided
• 1 cup unsalted chicken stock (or broth)
• ¼ cup honey
• ¼ cup reduced-sodium soy sauce
• 1 teaspoon ginger blend paste
• ½ teaspoon crushed red pepper
• 1 tablespoon sesame oil
• 2 (5 oz) packages shiitake (or gourmet blend) mushrooms
• ½ cup sliced green onions

Steps

1. Cut asparagus into ½-inch pieces, removing tough root ends. Chop garlic. Cut chicken into bite-size pieces; place in medium bowl (wash hands).
2. 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, red pepper, and garlic until blended.
3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook and stir 3–4 minutes until browned. Remove chicken from pan. Place asparagus, mushrooms, and green onions in same pan; cook and stir 3–4 minutes until mushrooms are tender.
4. Reduce heat to low. Stir in chicken and soy sauce mixture; simmer 2–3 minutes until sauce begins to thicken and chicken is 165°F. Serve.

Ingredients

• 1 (10 oz) package frozen brown rice
• 1 lime, for juice
• ¼ cup sliced green onions
• 1 tablespoon sesame oil
• 1 teaspoon toasted sesame seeds (optional)

Steps

1. Microwave rice following package instructions. Juice lime (1 tablespoon).
2. Stir remaining ingredients into rice. Serve.