Ingredients

• 2 tablespoons vegetable oil
• 12 ounces skinless, boneless chicken−breast halves, cut on the diagonal into 1/8-inch-thick slices
• 2 garlic cloves, thinly sliced
• 2 teaspoons grated peeled fresh ginger
• 1 pound asparagus, trimmed and cut on the diagonal into 3-inch pieces
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 8 ounces sliced fresh mushrooms
• 1 bunch green onions, thinly sliced
• 1 lime, cut into wedges

Preparation

In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat until hot. Add chicken, garlic, and 1 1/2 teaspoons ginger, and cook 2 to 3 minutes, until chicken loses its pink color throughout, stirring constantly.

Transfer chicken to bowl. To same skillet, add asparagus, salt, pepper, remaining 1 tablespoon oil, and 2 tablespoons water, and cook 3 minutes or until tender-crisp, stirring frequently.

Add mushrooms and cook 1 minute. Return chicken to skillet; add green onions and remaining ginger and cook 1 minute. Serve with lime wedges.