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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Chicken and Asparagus Stir-Fry
Prep and Cook Time: 18 minutes
Yield: Makes 4 servings
Ingredients:
1
cup uncooked rice
2
tablespoons vegetable oil
1
pound boneless skinless chicken breasts, cut into 1/2-inch-wide strips
2
medium red bell peppers, cut into thin strips
1/2
pound fresh asparagus,* cut diagonally into 1-inch pieces
1/2
cup stir-fry sauce
Preparation:
1.
Cook rice according to package directions. Keep hot.
2.
Heat oil in wok or large skillet over medium-high heat until hot. Stir-fry chicken 3 to 4 minutes or until chicken is cooked through.
3.
Stir in bell peppers and asparagus; reduce heat to medium. Cover; cook 2 minutes or until vegetables are crisp-tender, stirring once or twice.
4.
Stir in sauce; heat through. Serve with rice.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Sodium | 1,128 mg |
| Protein | 31 g |
| Fiber | 2 g |
| Carbohydrate | 48 g |
| Cholesterol | 69 mg |
| Saturated Fat | 2 g |
| Total Fat | 11 g |
| Calories from Fat | 22 % |
| Calories | 416 |
Dietary Exchange:
| Meat | 3 |
| Vegetable | 2 |
| Starch | 2-1/2 |
This recipe appears in:
Chinese
