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.

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


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.

Full Recipe: Betty Crocker.

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