Ingredients:

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• 14 oz. free range chicken, sliced into ½”x 2” pieces
• 2 Tbsp olive oil
• 3 Tbsp garlic, thinly sliced (about 5 large cloves)
• 4 4-inch long pieces of lemongrass
• 1 lb asparagus, break off ends, cut into 1 ½” lengths
• 1 bunch scallions, finely chopped
• ½ lb snow peas
• Celtic sea salt to taste
• 1/8 tsp red Thai chili paste, or more to taste
• ¼ cup tamari or Bragg’s
• 2-4 tsp cilantro, finely chopped, for garnish

Press moisture out of tofu slices with paper towels.  Heat oil in a large skillet or wok over medium-high heat.  Add chicken, and cook until golden brown.  Using slotted spatula, remove pieces to paper towel to drain.  Set aside.  Add garlic and lemongrass to skillet, stir fry for 1-2 minutes or until garlic becomes fragrant.  Using slotted spatula remove garlic and discard.  Leave lemongrass in skillet.  Add scallions, asparagus and snow peas to skillet and stir fry for 1 minute.  Add salt and chili paste, and stir.  Add tamari/Bragg’s, bring to a boil, cover, and cook for 2 minutes.  Serve hot over rice and garnish with cilantro.