Ingredients Serves 2
| 2 tsp toasted sesame oil |
| 12 oz asparagus |
| 8 oz boneless, skinless chicken breast |
| 2 scallion |
| 1⁄2 oz ginger root |
| 1⁄2 tsp asian chile paste |
| 1⁄4 cup slivered almonds toasted |
Directions
- Heat oil in a wok or large pan over high heat. Add asparagus and cook, stirring constantly, for 2 minutes. Add chicken and cook for 4 minutes, stir frying.
- Stir in scallions, ginger, oyster sauce and chile sauce. Cook just until the chicken is just cooked through. Sprinkle with almonds and serve immediately.
