CHICKEN WITH TOFU ASPARAGUS AND BABY PORTOBELLO MUSHROOMS ENJOY DAN:

CHICKEN STIR FRY WITH TOFU ASPARAGUS AND BABY PORTOBELLO MUSHROOMS                                                                          by CHEF DAN:                                                      

Serves 4

INGREDIENTS:

1 pound boneless, skinless chicken breast, cut into 3/4-inch chunks

1 (14 Oz) package firm tofu

1/4-cup flour

1 cup chicken stock

1/4-cup honey

1/4-cup light soy sauce

1 tablespoon mirin

1 thumb-size fresh ginger, grated

3 garlic cloves, minced

1-tablespoon sweet chili sauce

3 tablespoons olive oil, divided

1 bunch of asparagus, trimmed and cut on the bias in 1-inch pieces

1 shallot, thinly sliced

6 baby portabella mushrooms quarter

1/4-cup toasted sesame seeds.

DIRECTIONS:

1.   Place tofu between several paper towels and top with a heavy pan.

2.   Let rest 30 minutes.

3.   Pat dry and lay flat and cut into 1/2-slices.

4.   Coat chicken with flour in a bowl, coat and set aside.

5.   Add stock, honey, soy sauce, mirin, ginger, garlic and sweet chili sauce, to remaining flour and stir until smooth.

6.   In a wok heat 2 tablespoons oil over medium-high heat when sizzling.

7.   Add tofu and stir fry for 5-6 minutes, or until nice and crispy.

8.   Remove tofu and set aside.

9.   Add remaining oil and when sizzling add chicken and stir fry 5 minutes.

10.                Remove from wok and place with the tofu.

11.                Add vegetables and stir-fry for 5 more minutes or until tender crisp.

12.                Stir in stock mixture, stirring constantly, bring to a boil on medium-heat and boil 2 minutes.

13.                Add tofu and chicken, stir fry until heated through.

14.                Top with sesame seeds.

15.                Serve with jasmine rice

ENJOY DAN:              BON-APPETITE!!