Squeeze the juice from the mandarin oranges.

Prepare the shimeji mushrooms by cutting off the root and separating them. Peel the lower half of the asparagus and slice diagonally into 1cm pieces.

Cut the chicken thigh in half and season with salt and pepper.

Heat salad oil in a frying pan over medium heat. Place the chicken skin-side down and cook until golden brown, then flip.

Add the shimeji mushrooms and asparagus to the pan. Cook over medium-low heat until the chicken is fully cooked (approximately 5-10 minutes). Check by piercing the chicken; the juices should run clear.

Remove the chicken and vegetables from the pan. Wipe off excess oil with a paper towel, then add mandarin orange juice and the sauce ingredients. Simmer over medium heat until thickened.