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