For this Maple Dijon Rosemary Chicken Stir Fry I add fresh asparagus and cooked quinoa. The dark meat chicken is tossed with a sweet and savory maple dijon sauce with fresh rosemary. In this recipe I use pre-cooked quinoa and the dark meat from rotisserie chicken.
Chop the onion to small dice and the asparagus into 2 inch pieces. Set aside.
Strip the leaves of fresh rosemary off the stems and discard the stems. Finely chop the rosemary and set aside.
In a small bowl whisk together the dijon mustard, maple syrup, red pepper flakes, chopped rosemary and rice wine vinegar. Set aside.
Heat a wok or large sauté pan, add oil and quickly sauté the chopped onion, several minutes until golden brown on medium high heat. Add the shredded dark chicken meat and dijon maple mixture. Stir quickly and cook for 5 minutes.
Add the chopped asparagus, chopped pecans and cooked quinoa and quickly toss to incorporate into chicken mixture. Turn off the heat and cover. Allow to steam for 5 minutes. Asparagus will be al dente, or you can keep on medium low heat and cook for several minutes.