Ingredients Serves 2
|2 tsp toasted sesame oil|
|12 oz asparagus|
|8 oz boneless, skinless chicken breast|
|1⁄2 oz ginger root|
|1⁄2 tsp asian chile paste|
|1⁄4 cup slivered almonds toasted|
- 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.