Heat 2 teaspoons of the oil in a large frying pan over moderate heat. Add the spring onions and cook for 1 minute or until wilted. Add the chicken and cook for 3 minutes or until no longer pink.
Add the remaining oil and the asparagus and cook for 2 minutes to coat the asparagus.
Add the peas, stock, 1/2 cup water, the lemon zest and soy sauce and bring to the boil. Reduce to a simmer and cook, uncovered, for 2 minutes or until the chicken and asparagus are just cooked through.
Stir in the cornflour mixture and cook, stirring, for 1 minute or until the sauce is slightly thickened.
Did you know?
*If you throw out the water after cooking asparagus, you discard nutrients, too. So try to include the cooking liquid in the dish. *If stored at room temperature, fresh asparagus spears will lose as much as half of their vitamin C within two days. The vegetable's texture and its delicate taste will suffer as well. *Asparagus is one of the few vegetables high in purines. As a high intake of purines is linked to the build-up of uric acid salts in the joints, gout sufferers should avoid this vegetable.