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Sesame Chicken Stir-Fry

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup sesame seeds
6 boneless, skinless chicken breasts, cut into thin strips
1/3 cup sesame oil, divided
2 pounds fresh asparagus spears, trimmed and cut into 3-inch pieces
2 large portobello mushroom caps, sliced
2 bunches green onions, diced
1 red bell pepper, cut into thin strips
2 garlic cloves, minced
1/2 cup soy sauce
1/3 cup rice wine vinegar
2 teaspoons cornstarch
1/4 teaspoon dried crushed red pepper
Hot cooked rice or pasta

1. Stir together first 4 ingredients. Dredge chicken in mixture.
2. Cook half of chicken breasts in 2 tablespoons hot oil over medium-high heat in a flat bottom wok 5 to 6 minutes or until chicken is done. Remove from pan, and repeat procedure with 2 tablespoons oil and remaining chicken.
3. Sauté asparagus pieces and next 4 ingredients in remaining hot oil in pan over medium-high heat 2 to 3 minutes or until crisp-tender.
4. Stir together soy sauce and next 3 ingredients until smooth. Add to vegetable mixture. Bring to a boil, and cook, stirring constantly, 1 minute. Stir in chicken. Serve immediately over hot cooked rice.

Makes 6 servings.