1 chicken breast, thin sliced
1/2 lb asparagus, cut in 1-1 1/2 inch lengths
5 cherry tomatoes, cut in half
2 tablespoons oil
1 clove garlic, finely chopped
3 tablespoons Ying’s Stir Fry Sauce
1. Heat oil in a wok or skillet over medium high heat. Add garlic, stir until aromatic, then add chicken. Stir-fry for 30 seconds.
2. Add asparagus and stir fry for 1 minute or until chicken is no longer pink.
3. Add cherry tomatoes and stir in the sauce. Continue stirring for another minute.
Serve over rice.