Paleo Stir-Fry w/ Chicken, Mushrooms, and Asparagus

We try to eat a mixture of the Paleo and Mediterranean diets at out house.  So I am always looking for or creating fairly quick and simple recipes with clean ingredients.  Here is what I made the other night that is like stir-fry sans rice.  You could serve with rice, quinoa, or cous-cous by all means, but we kept it Paleo ;-).  It would also be good with shrimp I believe.  

Ingredients:

1 lb. boneless, skinless chicken breast (cut into 3/4 in. chunks)
1/4 C almond meal
1 C chicken stock
2 TBSP honey
1/4 cup coconut aminos
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp crushed red pepper
2 TBSP olive oil, divided
1 lb. asparagus (trimmed and cut into 1 in/ pieces)
1 small onion (cut into thin wedges)
16 medium shiitake mushrooms (sliced)

Directions:

1) Coat the chicken with almond meal in a medium bowl. Remove chicken and set aside.

2) Add stock, honey, soy sauce, ginger, garlic powder, and crushed red pepper to remaining almond meal in the bowl, stir until smooth.

3) Heat 1 TBSP of olive oil in a wok or large skillet on medium-high heat. Add chicken. Stir-fry 5 minutes or until browned. Remove from wok.

4) Heat remaining TBSP of olive oil in wok. Add the asparagus, mushrooms, and onion. Stir-fry 5 minutes or until tender-crisp.

5) Stir the stock mixture and add to the wok, stirring constantly. Bring to a boil on medium heat and boil 2 minutes until thickened. Add chicken and stir-fry until heated through. ENJOY!