INGREDIENTS
1 lb
skinless boneless chicken thighs, cut into bite sized pieces
1 lb
asparagus, ends trimmed and cut into 1 inch pieces
8 oz
crimini mushrooms, sliced
1
onion, thinly sliced
2 tbsp
canola oil (or other high heat oil)
salt
pepper
1/4 cup
low sodium soy sauce
1/4 cup
brown sugar
2 tbsp
rice vinegar
1 tbsp
cornstarch
1 tbsp
fresh grated ginger root
4
garlic cloves, minced
1 tsp
chili garlic sauce