2 lbs. asparagus
1 tbsp. sesame oil
1/4 tsp. seasoned salt
Salt and pepper to taste
1/4 c. double-strength chicken broth
2 tbsp. soy sauce
2 c. cooked chicken, cut into thin strips
2 tbsp. cider vinegar

1. Wash and peel the asparagus. Cut diagonally into 1-inch pieces.

2. Heat the oil in a heavy saute pan or wok. When very hot, add the asparagus and stir-fry for 2 minutes, stirring constantly with a large spoon.

3. Add the seasoned salt, salt and pepper, stirring another 30 seconds.

4. Pour in the chicken broth and soy sauce. Cover and cook 1 minute longer. Remove from heat. Add the chicken and mix.