Stir-Fried Asparagus & Chicken with Toasted Cumin & Fennel Seeds

Directions

Add cumin and fennel seeds in a small dry skillet, toast and stir often over medium heat until fragrant and startting to brown, 3 to 4 minutes.

In a coffee grinder, or with a mortar ad pestle, finely grind the toasted spices.

Add chicken pieces, 1½ teaspoons of the spice mixture and ¼ teaspoon salt in a large bowl, and toss until well coated and mixed.

Heat 1 tablespoon oil in a large nonstick skillet over medium high heat.

Stir in the chicken and cook, stirring very often, until browned, about 4 minutes.

Transfer onto a plate.

Reduce heat to medium and swirl in the remaining ½ tablespoon oil along with the onion, garlic, chili and ginger.

Cook and stir frequently until softened, about 3 minutes.

Stir in the asparagus, sprinkle the remaining spice mixture over and keep cooking and stirring for 2 minutes.

Pour in coconut milk and salt to taste, and simmer for 2 minutes or more.

Bring the chicken and any accumulated juice back to the pan and cook until the chicken is just cooked through and the asparagus is tender-crisp, 2 to 3 minutes more.

Sprinkle fresh cilantro leaves on top.

Serve warm with rice or quinoa or any your favorite cooked grain.