1 ½poundsorganic chickenchopped into 1 inch pieces
½cupnatural peanut butter
2tablespoonsGMO-FREE low sodium soy sauce
2tablespoonshoney
2tablespoonsfresh grated ginger
1tablespoonfresh lime juice
½cupwatermore if needed
½teaspooncumin
⅛teaspoonred pepper flakes
1bunch of asparaguschopped into 1 inch pieces, ends trimmed
1cupsliced mushrooms
Instructions
In a large skillet, cook onion and garlic over medium heat for 1-2 minutes until softened.
Add chicken and cook for 5-8 minutes until no longer pink.
In a large bowl, mix together peanut butter, soy sauce, honey, ginger, lime juice, ½ cup water, cumin and red pepper flakes until combined.
Add asparagus and mushrooms to skillet and stir well. Cook for a few minutes until asparagus turn bright green.
Add peanut mixture and mix well. Cook over low heat for 3-4 minutes until chicken and vegetables are thoroughly coated. Serve immediately over quinoa, rice or noodles.