1/3 cup water
2 tablespoons lemon juice
1 tablespoon chopped fresh basil leaves*
2 teaspoons cornstarch
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
1/4 teaspoon coarse ground pepper
1 pound (24 spears) fresh asparagus, cut into 2-inch pieces
1 large (2 cups) onion, cut into thin wedges
1 (8-ounce) package (3 cups) sliced fresh mushrooms
1/2 cup sun-dried tomatoes in olive oil, drained, cut into 1/4-inch strips
4 (4-ounce) boneless skinless chicken breast halves, cut into 1/2-inch strips
1 tablespoon toasted sesame seed
Stir together all sauce ingredients in small bowl; set aside.
Melt butter in 12-inch skillet until sizzling; add asparagus and onion. Cook over medium-high heat, stirring constantly, 4 minutes. Add mushrooms and tomatoes; continue cooking, stirring constantly, 3-4 minutes or until asparagus is crisply tender. Remove vegetables from skillet; set aside.
Place chicken in same skillet; cook over medium-high heat, stirring constantly, 3-5 minutes or until chicken is no longer pink. Push chicken from center of skillet. Stir sauce; add sauce to center of skillet. Cook, stirring constantly, 1-2 minutes or until thickened.
Return cooked vegetables to skillet; stir to coat with sauce. Cook, stirring constantly, 1 minute or until heated through. Place chicken mixture onto serving plate; sprinkle with sesame seed.