2 cups asparagus diagonally cut into 1-inch pieces
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons vegetable oil
3/4 cup coarsely chopped onion
2 cloves garlic, minced
2 tablespoons teriyaki sauce
1/4 cup diced deli ham
2 cups hot cooked vermicelli noodles
- To blanch asparagus pieces, cook 3 minutes in enough boiling water to cover. Plunge asparagus into cold water. Drain well.
- Heat oil in large nonstick skillet over medium heat. Add onion and garlic; stir-fry 2 minutes. Add chicken; stir-fry 2 minutes. Add asparagus; stir-fry 2 minutes or until chicken is no longer pink.
- Add teriyaki sauce; mix well. Add ham; stir-fry until heated through. Serve over noodles. Garnish with fresh herbs.