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

Directions:
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.