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

Wash and peel asparagus. Cut diagonally into 1 inch pieces. Heat oil in heavy saute pan. When very hot, add asparagus and stir fry for 2 minutes stirring constantly with large spoon. Add seasoned salt, salt, and pepper, stirring another 30 seconds. Pour in chicken broth and soy sauce. Cover and cook one minute longer. Remove from heat. Add chicken and mix. Transfer to a serving platter. Cover and refrigerate until serving time. Just before serving, add vinegar and toss until well blended.