Teriyaki Chicken with Mushrooms & Asparagus

Inspiration for this weeks meal never really came to me, so I took a meal that I did have there (teriyaki chicken) and added the fresh vegetables we got from the farm this week.

I did make my own teriyaki sauce, so here is the recipe I used: 

Ingredients

1/2 cup soy sauce-
  I used low sodium
1/2 cup dry sherry
2/3 cup mirin
2 tablespoons sugar-
  I used brown sugar

Directions

Combine all ingredients in a saucepan and bring to a boil, then reduce heat to low and simmer until reduced to about 3/4 cup, about 15 minutes. Pour into a shallow bowl to cool.  It can be kept refrigerated for up to 5 days.

I cooked the chicken, then the veggies, and then added the sauce and let it all finish cooking together.  Next time I will marinate the chicken in it first.