In a wok, over high heat, sauté the onions and garlic in olive oil for 5 minutes.
Add the mushrooms, red cabbage and asparagus and sauté for 5 minutes.
Add the chicken and toss to combine.
Add the red wine. Cook for about 3 minutes or until the liquid is reduced by half.
Remove the wok from the heat, add the grape tomatoes and baby arugula.
Season generously with salt and pepper and toss to combine. Serve over rice.
I adapted a recipe from my friend, Lisa Sladkus, to make this meal.