CHICKEN ASPARAGUS STIR-FRY

FOR THE SAUCE:
3/4 cup chicken broth
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon cornstarch
1 teaspoon dried ginger
1 large clove garlic, minced
3 dashes Tabasco
FOR THE CHICKEN:
1 pound boneless, skinless chicken breast, cut into chunks or strips
Olive oil
1 onion, sliced in wedges
1 bunch asparagus, tough ends snapped off
hot cooked rice (for serving)

Whisk together all the sauce ingredients.

In a large frying pan, brown the chicken over medium-high heat in a small amount of olive oil. Remove from pan.

Add the onions and sear. Add asparagus and saute briefly.

Add the chicken back to pan and add the sauce. Bring to a boil, stirring. Reduce heat, cover and simmer for 3 minutes or until the sauce thickens.

Serve over rice.

Serves 4
Adapted from source: Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert