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

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.