Ingredients
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
Preparation
Cook rice in water as directed on package.
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.
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.
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.
