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Chicken, Mushroom and Asparagus Stir-Fry

Prep 25 min
Total 25 min
Servings 4

A delicious stir-fry ready in just 25 minutes! This tasty chicken, mushroom and asparagus dish served with rice is perfect for an Asian dinner. MORE+ LESS-

By Betty Crocker Kitchens

November 19, 2010

Ingredients

cup uncooked regular long-grain white rice

cups water

tablespoons vegetable oil

lb chicken breast strips for stir-frying

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

medium onion, cut into 1/2-inch wedges

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

1/4

cup water

1/2

cup stir-fry sauce

1/4

cup oyster sauce

Steps

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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.

Expert Tips

Oyster sauce is an Asian table condiment and stir-fry seasoning. Look for it in the Asian foods section of the grocery store, or take a trip to an Asian market.
A variety of mushrooms adds depth to recipes. Try shiitakes and cremini in place of some of the white mushrooms.