Ginger Chicken Stir-Fry with Asparagus and Shiitake
Coat chicken with flour in medium bowl. Remove chicken. Set aside. Add stock, honey, soy sauce, ginger, garlic powder, and red pepper to remaining flour in bowl; stir until smooth.
Heat 1Tbs of the oil in wok. Add chicken; stir-fry 5 minutes or until browned. Remove from wok. Heat remaining oil, and stir fry vegetables and mushrooms until 5 minutes or tender-crisp.
Stir stock mixture. Add to wok, stirring constantly. Boil for 2 minutes or until thickened. Add chicken and reheat. Serve with sambal oelek.