Chicken, Mushroom and Asparagus Stir-Fry

 

1

cup uncooked regular long-grain white rice

2

cups water

2

tablespoons vegetable oil

1

lb chicken breast strips for stir-frying

1

lb asparagus spears, trimmed, cut into 2-inch pieces

1

medium onion, cut into 1/2-inch wedges

1

package (8 oz) sliced fresh mushrooms (about 3 cups)

1/4

cup water

1/2

cup stir-fry sauce

1/4

cup oyster sauce

• 1 Cook rice in water as directed on package.
• 2 Meanwhile, in wok or 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add chicken strips; stir-fry 5 to 6 minutes or until no longer pink in center. Remove chicken from wok; place on plate.
• 3 Add remaining 1 tablespoon oil to wok. Add asparagus and onion; stir-fry 3 minutes. Add mushrooms; stir-fry 3 minutes longer. Add water; cover and steam 2 to 3 minutes or until asparagus is tender.
• 4 Meanwhile, in small bowl, mix stir-fry sauce and oyster sauce. Add sauce mixture and return chicken to wok; stir-fry about 1 minute longer or until hot.