140 g/5 oz chicken breast
Pinch of salt
1 egg white
1 t. cornstarch mixed with 1 t. water to make a paste.
115g/4 oz fresh asparagus
700 ml/ 3 cups chicken stock
Salt and pepper to taste
Fresh cilantro to garnish
Cut chicken into thin slices, then into stamp size pieces. Mix with a pinch of salt, then add egg white and the cornstarch paste.
Cut off and discard the tough lower end of the asparagus. Cut the tender spears into short even lengths
In a wok or large pan, bring stock to a rolling boil; add the asparagus and bring the stock back to the boil. Cook for 2 min.
Add the chicken. Stir to separate the pieces and bring back to the boil one more. Taste and adjust the seasoning. Serve hot, garnished with cilantro leaves
Per serving - 49 Cal. Carb 1.7 g, protein 9.4 g, fat – 6 g., sat fat -.1 g, Chol – 25 mg, calcium 10 mg, fiber - .5 g sodium 24 mg
My notes: I chopped up ½ of an onion, adding it at the same time as the asparagus and cut up ¼ c cilantro and added it at the end. You can also use canned or frozen asparagus if fresh isn't available