Teriyaki Chicken With Asparagus

By Backwoods Foodie on August 02, 2012

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Ingredients

    1. 1 tablespoon vegetable oil
    2. 12 asparagus spears, cut into quarters
    3. 1 tablespoon minced garlic
    4. 1/2 cup bell pepper, sliced thinly
    5. 1/2 cup onion, diced
    6. 1 1/2 sliced mushrooms
    7. 1/2 lb chicken breast, diced
    8. 3 cups prepared rice
    9. 1/4 cup dried cranberries
    10. 2 teaspoons cornstarch
    11. 3 tablespoons teriyaki sauce
    12. 1/2 cup chicken broth

Directions

  1. Heat vegetable oil in a large skillet until hot.
  2. Saute asparagus, peppers, onions, garlic and mushrooms for 3-5 minutes.
  3. Mix in chicken, rice and cranberries. Saute an additional 5-7 minutes.
  4. Combine cornstarch, teriyaki and chicken broth.
  5. Stir mixture into sauté mix and cook until thickened.
  6. Serve hot.
 
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