4 Servings 15 min Cook
1 Tbsp Coconut Oil
1/2 Fruit Avocados
2 Extra large Egg
1 Tbsp Brown Sugar
1 Tbsp Soy Sauce
2 Breast, bone and skin removed Chicken Breast
1 Tbsp Vegetable Oil
1/2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1/4 Tbsp Corn Starch
1 Cloves, minced Garlic
1/4 Cup, sliced Almonds
8 Spear (1/2" base) Asparagus
Heat the chicken stock or broth in a non-stick wok over medium-high heat.
Chop the vegetables.
Cut the chicken into strips or chunks and add to the wok (or any other protein choice - tofu, lamb, beef, shrimp).
Cook until almost done.
Add the vegetables, cayenne pepper and ginger, cook until tender.
Seperately, quickly scramble the egg and then it mix through the stir-fry thorougly.
Serve hot.
