1-1/2 lb chicken, cubed

2 C asparagus

1/2 C shredded carrot

1/2 C red pepper, diced

3 cloves garlic, minced

2 T THAI Coconut spice blend

1 C snow peas

1/2 C green onion, diced

14 oz can coconut milk

Roasted Sesame Oil from The Tasteful Olive

ROSSI Brand Whole Wheat pasta noodles from The Tasteful Olive ... or white rice


Dice asparagus. Set aside. Coat chicken in THAI COCONUT RUB and saute over medium high heat in 2 T Roasted Sesame Oil for 5-6 minutes.

Add snow peas, diced onion and pepper, shredded carrot and minced garlic. Cook another 3 minutes. Add in coconut milk, cook until the milk bubbles.

Serve hot over white rice or whole wheat noodesl with some hot sauce.

     recipe by Nathan Bovos