Ingredients:

2 Tbsp extra-virgin olive oil
1 Tbsp Urban Accents Thai Garden
1 sweet onion, sliced
1 baby eggplant, julienned
1 carrot, julienned
10 asparagus spears, cut into 1/2-inch pieces
2 boneless, skinless chicken breasts, cut into strips
1/4 bunch green onions, sliced

Directions:

Heat a wok or frying pan. Add the oil and Thai Garden; reduce heat to medium. Add the onions and saute until almost translucent.  Add the remaining vegetables, except green onion, and chicken.  Cook until chicken is cooked through.  Sprinkle green onion over fully cooked ingredients and serve with rice.