1/2 lb. chicken (white or dark meat)
1 lb. asparagus
2 c. hot water
4 tsp. chicken bouillon
2 tsp. potato sstarch or corn tarch
4 c. cooked rice
1 tbsp. vegetable oil
Pepper to taste
Soy sauce to taste

Cut chicken into bite-size pieces. Clean and cut asparagus into bite-size pieces. Heat oil in wok (or large pot) and cook chicken until tender (do not over cook).

In separate bowl mix water, starch and bouillon together until completely dissolved, then pour over chicken. Bring chicken and sauce to a low boil and add asparagus. Cook until asparagus is done (the white center of the asparagus will turn clear). Add pepper and soy sauce for extra spice. Serve over rice. Enjoy!

VARIATION: Use beef (thin round steak is the best) instead of chicken and beef bouillon in place of chicken bouillon for Asparagus Beef.