Chicken Breast Strips with Baby Portabella and Asparagus

This recipe should take less than 45 minutes, if you have thawed the chicken or have fresh chicken breast available. I usually buy my meats before I cook them, on the way home from work. It saves me the hassle of thawing. I think I picked up my father's habit of going to market for produce before prep time. Going to the market, provides one an opportunity to check out other stuff and maybe inspire one to deviate and cook something else. A trip to the market is an adventure, not a task. I always welcome the experience of cooking from scratch then saving the portions, for days when I am uninspired to come near the stove.

1 pound boned, skinless chicken breast, cut into 3/4 inch strips

2 cloves garlic, smashed

1/2 cup chopped onions

4 stalks scallions, separate white stems, split into halves, cut into inch long strips,

chop the green part of the stalk

1/2 cup diced tomatoes

1/2 pound baby portabellas or any mushroom of choice, cut into 1/4 inch widths

1 small bunch asparagus (16-20 stalks), trimmed and rinsed

1/4 cup green peas (optional)

1/4 cup soy sauce

4 tablespoons olive oil for browning chicken pieces, plus 2 tablespoons for sauteing

1 teaspoon sesame oil

sea salt and crushed black pepper

In a non-reactive bowl, coat the chicken strips with soy sauce and sesame oil. Sprinkle liberally with black pepper and set aside.

Brown the chicken strips in olive oil. Do not crowd pan to avoid steaming. The chicken strips must be cooked thoroughly, but do not overcook. If your spoon bounces off the chicken strip when you poke it, you have just lost that one, and have to rename your recipe the rubber chicken with asparagus. When done set aside and drain over paper towels.

Heat oil in a saute pan over medium - high heat. Saute the garlic, onions, tomatoes, white portions of the scallions, mushrooms, peas and add 1/4 cup of water. Cover and simmer until reduced and thicker in consistency. Stir occasionally to prevent scorching . Add the chicken strips and asparagus and continue simmering until the asparagus is done to your liking. Adjust seasoning and add salt and pepper as desired.