I love to use mushrooms in my recipes and for this recipe, I chose to use the baby bella (white) mushroom. This meal is simple to cook, and has a very delightful taste. The pineapple sauce adds a beautiful color to the dish. My husband liked it so much that he keeps asking me to cook it again. Please try this recipe and I am sure that you will come back for more.

INGREDIENTS:

7 oz. chicken breast (sliced into pieces approximately 1" inch wide and 1" long)
10 oz. baby bella mushrooms (white)
7 oz. asparagus
¾ cup pineapple chili sauce
4 ½ cups water
1/3 cup onion (chopped)
1 tsp. corn starch
2 tbsp. light brown sugar
2 tbsp. cilantro (chopped)
3 tbsp. olive oil

PREPARATION:

1. Prepare the asparagus by cutting off the ends of the asparagus stems and discard the end pieces. Then wash the asparagus and mushrooms under running water.
2. In a wok, bring 4 cups of water to boil, and then place the asparagus and mushrooms in the boiling water. After 3 minutes, remove the asparagus and mushrooms and rinse them in cold water.
3. Arrange 2 leaves of red lettuce on a serving platter, then place the asparagus and mushrooms on the red lettuce.
4. Heat the olive oil in a wok using a medium high heat setting, and then add the onions, stirring occasionally until golden brown.
5. Add the chicken and continue to stir until the chicken begins to change color. Add the pineapple chili sauce and then stir together for about a minute.
6. Add the remaining ½ cup of water, light brown sugar, and cilantro. Then, stir thoroughly for a few minutes.
7. Mix the corn starch with a small amount of water and add it to the wok, stirring for a minute, then remove the contents and place on the platter.

Makes 3 servings