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Asparagus Shiitake Chicken

Asparagus Shiitake Chicken
Total Time:
25 minutes


1 lb fresh asparagus
2 cloves garlic, finely chopped
2 (3.5-oz) packages shiitake mushrooms
1 lb chicken breast tenders
1/4 cup all-purpose flour, divided
1 cup unsalted chicken stock (or broth)
1/4 cup honey
1/4 cup reduced-sodium soy sauce
1 teaspoon ginger spice paste
1/2 teaspoon crushed red pepper
1 tablespoon sesame oil
1/2 cup presliced green onions


  1. Cut asparagus into 1/2-inch pieces, removing tough root end. Chop garlic. Remove and discard mushroom stems; cut mushrooms into quarters. Cut chicken into small 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. Preheat large, nonstick sauté pan on medium-high 2–3 minutes.
  3. Place oil in pan, then add chicken; cook and stir 3–4 minutes or until browned. Remove chicken from pan. Place asparagus, mushrooms, and green onions in same pan; cook and stir 3–4 minutes or until mushrooms are tender.
  4. Reduce heat on pan to low. Stir in chicken and soy sauce mixture; simmer 2–3 minutes and until chicken is 165°F and sauce begins to thicken. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 320kcal; FAT 7.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 690mg; CARB 38g; FIBER 4.00g; SUGARS 22g; PROTEIN 30g; CALC 6%; VIT A 25%; VIT C 25%; IRON 15%

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