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.