Ginger Asparagus Chicken Stir-Fry

From Mel's Kitchen Cafe

INGREDIENTS

Stir Fry:
• 1 tablespoon coconut oil (can use vegetable or canola also), divided, meaning you'll use one teaspoon first and the other 2 teaspoons later in the recipe
• 1 1/2 - 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• Salt and pepper
• 3 cloves garlic, finely minced or pressed
• 1 tablespoon grated fresh ginger (see note)
• 1/2 teaspoon red pepper flakes
• 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
• 3/4 onion, chopped or 1 can waterchestnuts 
• Hot, cooked rice or quinoa for serving
Sauce:
• 3/4 cup low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 1/4 cup honey
• 2 teaspoons cornstarch

DIRECTIONS

1. In a large, 12-inch nonstick skillet, heat one teaspoon of the oil over medium heat. Pat the chicken pieces dry and sprinkle with salt and pepper. Cook the chicken in a single layer in the hot skillet, flipping once or twice, until golden on each side, 2-3 minutes. Scrape the chicken to a plate and set aside (it will finish cooking in a next step).
2. Heat the remaining 2 teaspoons oil in the skillet and add the garlic, ginger and red pepper flakes. Cook, stirring constantly, for about a minute until the mixture smells fragrant. Add the asparagus and mushrooms and cook over medium-high heat, stirring often, for 4-5 minutes, until the asparagus is bright green and the mushrooms have started to brown and soften.
3. Add the chicken and cook for another 1-2 minutes.
4. Combine all the sauce ingredients in a small bowl or liquid measuring cup and whisk into the skillet. Bring the mixture to a simmer for 2-3 minutes, stirring often, until the sauce is has thickened slightly.
5. Season with salt and pepper to taste and serve immediately over rice or quinoa.

Notes from Jill's Kitchen: This was fabulous the night I made it and fairly decent as leftovers