Heat pan on medium heat (5.5). Add oil and swirl. Brown onions for about 8 minutes. Remove from pan and reserve.
In the same pan, brown chicken breast (cook it almost all the way through). Deglaze with the lemon juice. Add asparagus stems. Cover and cook until almost done then add tips and water chestnuts. Return cover.
From time to time, you may have to spash some chicken stock in the pan.
Add 1 cup minute rice. Toss. Add 1 - 1/4 cup chicken stock. Toss and pat mixture down, even in the pan. Cover. Bring to a boil then remove from heat.
Allow to stand for 5 minutes with the lid on to cook the rice, before serving.