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.

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

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.

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

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Cut the onion into six wedges.

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.

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

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

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

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