Ingredients

2 tbsp. oil

12 oz. skinless, boneless chicken-breast halves, but on the diagonal into 1/4" slices

2 garlic cloves, tinly sliced

2 tsp. grated peeled fresh ginger

1 lb. asparagus, trimmed and cut on the digonal into 3" pcs.

1/2 tsp. salt

1/8 tsp. black pepper

1 pkg. sliced mushrooms

1 bunch green onions, thinly sliced

1 lime, but into edges

Preparation

  1. In nonstick 12" skillet, heat 1 tbsp oil over med-high heat until hot. Add chicken, garlic, and 1 1/2 tsp. ginger, and cook 2-3 min., until chicken loses its pink color throughout, stirring constantly. Transfer chicken to bowl.
  2. To same skillet, add asparagus, salt, pepper, remianing 1 tbsp. oil, and 2 tbsp. water, and cook 3 min or until tender-crisp, stirring frequently. Add mushrooms and cook 1 min. Return chicken to skillet; add green onions and remaining ginger and cook 1 min. Serve with lime wedges.