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1
Toast cumin and fennel seeds in a small dry skillet over medium heat until fragrant and beginning to brown, about 2 minutes.
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2
Finely grind in a spice grinder (such as a clean coffee grinder) or with a mortar and pestle.
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3
Toss chicken with 1 1/2 teaspoons of the spice mixture and 1/4 teaspoon salt in a bowl.
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4
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
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5
Add the chicken and cook, stirring frequently, until browned, 3 to 4 minutes.
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6
Remove to a plate.
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7
Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, chile and ginger; cook, stirring, until softened, 2 to 3 minutes.
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8
Add asparagus, sprinkle with the remaining spice mixture and cook, stirring, for 2 minutes.
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9
Stir in coconut milk and the remaining 1/2 teaspoon salt and simmer for 2 minutes more.
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10
Return the chicken and any accumulated juice to the pan and cook until the chicken is just cooked through and the asparagus is tender-crisp, about 2 minutes more.
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11
Serve sprinkled with cilantro.
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12
TIPS and NOTES: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months.
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13
It will appear separated when thawed; simply mix until smooth.
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14
Nutrition Bonus: Folate (34% daily value), Vitamin A (21% dv), Vitamin C (20% dv).
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15
Carbohydrate Servings: 1/2.
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16
Exchanges: 1 vegetable, 3 lean meat, 2 fat.
