Honey Chicken and Asparagus Stir-Fry

Ingredients

• 4 boneless skinless chicken breast halves (about 1 pound)
• 1 teaspoon cornstarch
• 13 cup chicken stock
• 14 cup dry white wine or 14 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 teaspoon ground mustard
• 18 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 tablespoon vegetable oil
• 2 cups asparagus
• cut into 1-inch pieces (about 12 ounces)
• 2 medium tomatoes
• cut into thin wedges
• 1 (15 ounce) can straw mushrooms
• drained
• hot cooked brown rice

Instructions

1. Cut chicken breast halves into bite-size pieces.
2. Toss chicken and 1 teaspoon cornstarch.
3. Mix broth, wine, 1 tablespoon cornstarch, the soy sauce, honey, mustard and pepper.
4. Heat wok or 12-inch skillet until very hot.
5. Add 1 tablespoon oil to wok; rotate wok to coat side.
6. Add chicken; stir-fry about 4 minutes or until chicken is white.
7. Remove chicken from wok.
8. Add 1 tablespoon oil to wok; rotate wok to coat side.
9. Add asparagus; stir-fry about 5 minutes or until asparagus is crisp-tender.
10. Stir in broth mixture.
11. Cook and stir about 1 minute or until thickened.
12. Stir in chicken, tomatoes and mushrooms.
13. Cook about 2 minutes or until heated through.
14. Serve over rice.
15. 4 servings.