Chicken Asparagus Stir Fry

Recipe coming soon. This is what happens when I have the picture and recipe in two different locations!

Here you go. My comments/adjustments are in parenthesis.

1 c. uncooked rice (optional, I ate the stir fry alone. Nathan had noodles with his.)

2 T. vegetable oil

1 lb. boneless skinless chicken breast, cut into 1/2 inch wide strips

(I used boneless skinless chicken tenderloins since they were cheaper and saved me cutting time.)

2 medium red bell peppers, cut into thin strips (I used just one pepper.)

1/2 lb. fresh asparagus, cut diagonally into 1 inch pieces (I used one bundle.)

1/2 c. stir fry sauce

(I tried to pick out the most authentic looking bottle of sauce in the Asian foods section of the grocery store, rather than going with a common brand. I was skeptical about 1/2 c. of sauce being enough, but it goes a long way.)

1. Cook rice according to package directions. Keep hot.

2. Heat oil in wok or large skilled over medium-high heat until hot. Stir fry chicken 3 to 4 minutes or until chicken is no longer pink in center.

3. Stir in bell peppers and asparagus; reduce heat to medium. Cover and cook 2 minutes or until vegetables are crisp-tender, stirring once or twice.

4. Stir in sauce. Serve immediately with rice.

Makes 4 servings, or enough for 2 people if hungry/eating without rice.

Prep and cook time, approx. 20 minutes.