Sweet Soy Chicken, Mushroom & Asparagus Pea Stir-Fry

🥘 Ingredients

• asparagus
  1 bunch
• butter
  1 tbsp
• button mushrooms
  1 c
• chopped chicken breast
  8 oz
• cooking oil
  1 tbsp
• crispy fried onions
  1 unit
• jasmine rice
  1 c
• salt
  1 pinch
• scallions
  2 stalks
• shredded carrots
  1 c
• snow peas
  1 c
• sriracha
  1 unit
• sweet soy glaze
  2 tbsp
• vegetarian oyster sauce
  1 tbsp
• water
  1¼ cup, ⅓ cup

🍳 Cookware

• small pot
• large pan

1. 

   1

   In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes .

   jasmine rice: 1 c, water: 1¼ cup, salt: 1 pinch
2. 

   2

   While rice cooks, wash and dry all produce.
3. 

   3

   Open package of chopped chicken breast and drain off any excess liquid.

   chopped chicken breast: 8 oz
4. 

   4

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add button mushrooms , shredded carrots , snow peas , asparagus , and scallions . Cook, stirring occasionally, until veggies begin to soften, ⏱️ 2 minutes .

   cooking oil: 1 tbsp, button mushrooms: 1 c, shredded carrots: 1 c, snow peas: 1 c, asparagus: 1 bunch, scallions: 2 stalks
5. 

   5

   Stir vegetarian oyster sauce , sweet soy glaze , water , and butter into pan with veggies. Cook, stirring frequently, until veggies are tender and sauce has reduced to desired thickness, ⏱️ 2 minutes .

   vegetarian oyster sauce: 1 tbsp, sweet soy glaze: 2 tbsp, water: ⅓ cup, butter: 1 tbsp
6. 

   6

   Fluff rice with a fork. Divide between plates and top with stir-fry. Drizzle with sriracha to taste and sprinkle with crispy fried onions before serving.

   sriracha: 1 unit, crispy fried onions: 1 unit