• 1½ pound chicken breasts, boneless and skinless, cut into ¼-inch slices
• ¼ cup soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons + 1 teaspoons vegetable oil (divided)
• 2 eggs, lightly beate with 1 teaspoon water
• 1 cup sliced shitake mushrooms
• ½ bunch asparagus, cut into 1-inch pieces
• 1 bunch scallions, sliced in ¼-inch pieces
• 3 tablespoons rice wine vinegar
• 2 tablespoons worcheshire sauce
• 3 cups cooked white long grain rice
• 1 bag frozen peas, thawed (16-ounce bag)
• 1 tablespoon toasted sesame seeds

In large bowl, combine soy sauce and sesame oil.  Add chicken and stir to combine.  Set aside.

While chicken is marinating, heat a 10 or 12 inch skillet over medium heat.  Add 1 teaspoon vegetable oil to pan.  Add eggs; swirl and flip to form omelet.  Remove omelet from pan, roll into tube and slice into thin slices.  Reserve.

Heat large sauté pan or wok over medium heat.  Add 1 tablespoon vegetable oil.  Add chicken and toss until cooked through, about 5 minutes.  Add 1 tablespoon vegetable oil to pan and heat.  Add mushrooms and sauté, stirring until browned.  Add asparagus pieces, tossing until just tender, another 4 – 5 minutes.  Add scallions and sauté 2 minutes.

Add vinegar and worcheshire to vegetables.  Add rice and toss, heating thoroughly, about 4 minutes.  Add peas and return chicken to pan.  Add reserved egg, warm through and serve immediately.

Source: ChickenEveryMonth