Heat 1 TBSP oil in large, nonstick skillet over medium-high heat. Add 2 garlic cloves, finely chopped and fry till softened. Reserving the marinade, add the chicken, followed by 4 scallions, cut into 1 inch diagonal pieces, 1/2 pound asparagus, cut into diagonal pieces (discard tough part of spear), and 1 julienned carrot. Stir fry for 3-4 minutes or until chicken is no longer pink

Add marinade and cook until sauce is slightly thickened, about 1 minute. Makes 4 servings.