Found several versions of this recipe, and decided to combine ingredients from a few of them.
3 c chicken breast diced
1 c pinyon nuts, toasted
1/2 lb aspargus, sliced diagonally
1/2 c red peppers, diced
1/2 c grape tomatoes, diced
2 tsp minced garlic
3 Tbs scallions finely chopped, including greens
3 Tbs vegetable oil
3 Tbs Water
3 Tbs mushroom flavored soy sauce
3 Tbs ketcup manis
1 tsp chili oil
1 tsp dried chili flakes
2 tsp dark roasted Sesame oil
Heat large non-stick skillet or wok, then add vegetable oil, chili oil, garlic, and chicken, stir-frying until white, but not completely cooked through (about 5 minutes). Add sesame oil, asparagus and onions, and stir-fry for 5 minutes. Add pine nuts, soy sauce and water, tossing for one minute, then serve with steamed jasmine rice.
Note: Very easy and tasty. I omitted the heat from the dried chili and chili in this dish and the kids loved it.