prep sauce by whisking curry paste with coco milk, hoisin sauce, soy sauce, and OJ. Reserve.
pat chicken very dry and sprinkle lightly with S and P
heat a large non stick skillet or wok, add oil and swirl around to coat bottom and up sides. add chicken and cook 3-4 mins until lightly browned on both sides.
add asparagus and stir fry for 2 mins until asparagus turns bright green.. add peas and sauce and bring to a boil. cook 2 mins. add spinach and green onions. cook just until spinach wilts. add a few tablespoons of water if pan seems too dry. serve immediately.
Go to Full Version of