Chicken, Mushroom, and Asparagus Stir-Fry |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This stir-fry is a favorite with my family. Quick, easy, and not a big mess to clean up. Ingredients:
1 cup uncooked long-grain rice |
2 tablespoons oil |
1 lb boneless chicken breast, cut into 1/2 inch strips |
1 lb asparagus spear, trimmed and cut into 2 inch pieces |
1 medium onion, cut into 1/2 inch wedges |
3 cloves garlic, minced |
3 cups sliced fresh mushrooms |
1/4 cup water |
1/2 cup purchased stir-fry sauce |
1/4 cup oyster sauce |
Directions:
1. Cook rice according to package directions.
2. Let 1 tablespoon oil get hot in a large skillet or wok over medium-high heat.
3. Add the chicken and stir-fry for 5-6 minutes or until chicken is not pink.
4. Transfer chicken to a plate.
5. Add the other tablespoon oil to skillet.
6. Stir-fry asparagus, onion, and garlic for 3 minutes.
7. Add mushrooms and stir fry 3 more minutes.
8. Add water, cover and steam 2-3 minutes or until asparagus is tender.
9. In a little bowl, mix together the stir-fry sauce and oyster sauce.
10. Add sauce to skillet and also add the chicken back to the skillet.
11. Stir-fry a minute or so until heated.
12. Serve over hot cooked rice.
|
|