1 chicken breast, julienned
1 lb. asparagus
1 small carrot, sliced on diagonal
2 c. broth (boiling broth)
1/2 chicken breast, chopped fine

SAUCE BROTH:

1 tbl. sesame oil
1 tsp. oyster sauce
1 c. broth
  1. Julienne chicken, then marinate in chicken marinade.
  2. Discard 3" of asparagus then cut on diagonal. Wash and set aside.
  3. Wash ends then bring 2 c. broth to the boil. Add ends. Boil 15 minutes. Discard ends, then add asparagus cuts to broth. Bring to a boil. Drain in cold water.
  4. Bring sauce broth to a boil, add chicken, cook 15 minutes. Thicken slightly.
  5. Stir fry chicken then add asparagus and carrots, cover 1 minute. Add 3 tbl. broth for lubrication.
  6. Add chicken sauce, cook 1 minute. Serve over rice.