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Chicken stir-fry that is aromatic and tangy, spotlighting the best of summertime vegetables.
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.
Dietary Fiber: 4g
This recipe is a very good way to get the kids to eat asparagus. It was very yummy and easy to make. It needs more spice though. After it was on my plate, I added garlic powder and salt and it helped a lot. Then everybody else added it to theirs too. I think next time I will add fresh garlic while cooking it. I wonder if a little grated Parmesan cheese would be good. i may try that too.
Wonderful! Next time will cut the chicken to bit size. Served with rice.
Pretty. Light and tasty. Served over farfelle.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2431
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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