Chicken and Asparagus Stir-Fry

Chicken and Asparagus Stir-Fry

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 bottled stir-fry sauce

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 no longer pink in center.

Stir in bell peppers and asparagus; reduce heat to medium. Cover and cook 2 mminutes or until vegetables are crisp-tender, stirring once or twice. Stir in sauce. Serve immediately with rice.

the diagonal--they will cook more quickly.
 * For stir-frying, select thin stalks of asparagus and cut them on

Nutrients per Serving: Calories 416, % calories from fat 22%, Total Fat 11 g, Sat. Fat 2 g, Protein 31 g, Carbohydrates 48 g, Cholesterol 69 mg, Sodium 1128 mg, Dietary Fiber 2 g

Dietary exchanges: 2-1/2 Starch 3 Meat 2 Vegetable

Makes 4 servings

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Contributed by :
* World Recipes Y-Group