Ingredients Jump to Instructions ↓

  1. 1 cup uncooked regular long-grain white rice

  2. 2 cups water

  3. 2 tablespoons vegetable oil

  4. 1 lb chicken breast strips for stir-frying

  5. 1 lb asparagus spears, trimmed, cut into 2-inch pieces

  6. 1 medium onion, cut into 1/2-inch wedges

  7. 1 package (8 oz) sliced fresh mushrooms (about 3 cups)

  8. 1/4 cup water

  9. 1/2 cup stir-fry sauce

  10. 1/4 cup oyster sauce

Instructions Jump to Ingredients ↑

  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.


Send feedback