Chicken and Asparagus Stir-Fry the Editors of Publications International, Ltd.
Chicken and Asparagus Stir-Fry
Prep and Cook Time 18 minutes
Makes 4 servings
|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|
*For stir-frying, select thin stalks of asparagus.
- Cook rice according to package directions. Keep hot.
- 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.
- Stir in bell peppers and asparagus; reduce heat to medium. Cover; cook 2 minutes or until vegetables are crisp-tender, stirring once or twice.
- Stir in sauce; heat through. Serve with rice.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||22 %|
|Total Fat||11 g|
|Saturated Fat||2 g|
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