Miso Marinated Chicken With Asparagus and Mushrooms

(serves four)

1 packet instant miso soup powder
juice of 1 lime
4 chicken breast fillets, cut in chunks
2 tbsps olive oil
4 cloves garlic, minced
1 bunch asparagus, cut into bite-size pieces
1 lb button mushrooms, quartered

Mix the miso with the lime juice and stir to a paste. Pour over the chicken breasts chunks in a medium bowl and stir well to coat. Set aside. Heat the oil in a skillet and saute the asparagus and mushrooms until the asparagus is bright green and the mushrooms soft. Remove and set aside, leaving the oil behind as well as the mushroom liquid. Saute the chicken in the same skillet, and when it’s done, toss in the vegetables, stirring until they are heated through again. Pretty good! Serve with steamed basmati rice.