Chicken and Asparagus Stir Fry

1 chicken thigh fillet

½ a red onion

6 spears of asparagus

1 tbsp. chopped raw almonds

¼ cup white wine or water

1 tbsp. cooking oil

Salt and pepper to taste

¼ cup of rice

Place the rice in a small saucepan and pour in ½ a cup of water.

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Bring the water to the boil then turn the heat down to its lowest setting and cover the pan.

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Steam the rice for ten minutes while preparing the rest of the ingredients.

Trim the chicken of excess fat and cut it into thin strips.

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Snap the stringy ends off the asparagus then cut the spears into bite size lengths. 

Cut the onion into six wedges.

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Rinse a wok or fry pan and place it on a high heat.  When the water evaporates the pan is the right temperature to start cooking.

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Pour the oil into the pan and fry the onion and asparagus for ten seconds then add the chicken.

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Pour the wine or water into the pan then cover the pan with a well-fitting lid.

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Steam for two or three minutes then season it with salt and pepper.

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Serve the rice with the stir fry topped with the chopped almonds.