2 whole chicken breasts
Peanut oil
1 tbsp. sesame seeds
1 lg. bunch asparagus
1 med. onion
1 to 2 tbsp. soy sauce

Bone and skin chicken breasts. Cut the meat into bite-size pieces. Clean and cut asparagus into one-inch pieces. Toast sesame seeds in ungreased pan, stirring and shaking to and fro over a medium-high flame. Remove. Add peanut oil, chicken and asparagus after oil is hot. Fast fry over hot flame until chicken is cooked and asparagus is near cooked but still a bit crisp. Add onion. Cook until onion and asparagus are fried but still a bit crisp. Add 1 to 2 tablespoons soy sauce and sesame seeds. Serve over rice. Serves 2.