Two things caught my eye about this recipe. First, it only takes 15 minutes.
Even I, in my usual after-work sloth, can handle 15 minutes in the kitchen.
The second thing that recommends this recipe from www.whfoods.org is the asparagus. I've said it before and I'll say it again: Spring is the best time to eat asparagus.
With the official start of summer just weeks away, you best cram in your asparagus eating before it goes out of season.
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This is a delicious way to do just that.
Yield: 2 servings
1 medium onion cut in half and sliced medium thick
1 bunch asparagus cut into 1 inch lengths (about 2 cups when cut) discard bottom fourth
1 tablespoon chicken broth
1 tablespoon minced fresh ginger
3 medium cloves garlic, pressed
1 large boneless, skinless chicken breasts cut into 1inch pieces
2 tablespoons soy sauce
1 tablespoon rice vinegar
pinch red chili flakes
salt and white pepper to taste
Heat one tablespoon broth in a stainless steel wok or 12-inch skillet. Healthy Stir Fry onion and asparagus in broth for about three minutes over medium high heat, stirring constantly.
Add ginger, garlic, chicken, and continue to stir-fry for another three-four minutes stirring constantly.
Add soy sauce, vinegar, and red chili flakes. Stir together and cover.
Cook for another two to three minutes. This may have to cook for an extra couple minutes if the asparagus is thick. Season with salt and pepper to taste.