• 2 Tablespoons Cornstarch
• 1/4 Teaspoon Sugar
• 1 Tablespoon Soy Sauce or Wheat-Free Tamari (for gluten-free)
• 2 Tablespoons Water
• 1 Garlic Clove, Crushed
• 2 Tablespoons Oil
• 1 Whole, boneless skinless Chicken Breas, cut into 1/4" strips
• 1 Pound Asparagus, trimmed and diaganolly sliced

 Combine the constarch through garlic in a dish or large ziploc bag.  Add the chicken and put in the fridge to marinate for at least 1 hour. 

Heat the oil in a frying pan over medium-high heat.  Add the chicken and marinade, plus the asparagus.  Stir fry for roughly 3 minutes, or until all of the chicken is cooked through.

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