Easy Chicken and Asparagus Stir-Fry Recipe

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 *For stir-frying, select thin stalks of asparagus.

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.

This recipe appears in: Chinese 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