Source: dLife

Chicken and asparagus in a delicate broth, topped with fresh cilantro.

Servings

5 oz boneless skinless chicken breasts
1 pinch salt
1 tsp liquid egg substitute (egg white only)
1 tsp cornstarch , mixed with 1 tablespoon of water
4 oz Asparagus, fresh
3 cup low fat unsalted chicken broth
1 pinch salt and pepper
1 tbsp fresh cilantro , to garnish

1 Cut chicken meat into thin slices, each about the size of a thumb nail, mix with a pinch of salt, then add egg white and finally the cornstarch paste.
2 Cut off and discard the tough stems of the asparagus. Diagonally cut the tender spears into short, even lengths.
3 In a wok or large pan, bring the chicken broth to a boil, add the asparagus and bring back to the boil, cooking for 2 minutes.
4 Add the chicken, stir to separate, and bring back to a boil once more. Taste and adjust seasonings.
5 Serve hot, garnish with fresh cilantro leaves.

When fresh asparagus is not in season, you can substitute canned white asparagus.