Total Time
25mins
Prep 10 mins
Cook 15 mins

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Ingredients Nutrition

  • 2 tablespoons cornstarch
  • 1 cup chicken stock or 1 cup water
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cups asparagus, cut into 1 . 5-inch lengths
  • 1 red pepper, cut into strips
  • 3 cups cubed cooked chicken breasts
  • 4 cups brown rice, cooked

Directions

  1. Combine cornstarch and chicken stock and blend well.
  2. Prepare all ingredients.
  3. Heat oil over medium heat in a wok of heavy skillet.
  4. Cook onion constantly.
  5. Add chicken stock mixture. Increase heat to medium high and add asparagus and red pepper.
  6. Cook for 2-3 minutes, stirring constantly. Add chicken, cover, and reduce heat to low. Cook until chicken is thoroughly heated. Serve over hot cooked rice.

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