Oriental Chicken and Asparagus

Another great way to "hide" asparagus from those who don't like it. (Like some in my family). ;) From Taste of Home.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  tablespoons cornstarch, divided
• 1⁄2 teaspoon salt
• 6  fresh boneless skinless chicken thighs, cut into strips
• 1⁄4 lb  fresh asparagus spear, cut into 2-inch pieces
• 1  small  sweet red pepper, sliced
• 1  medium onion, sliced
• 1  garlic clove, minced
• 2  tablespoons oyster sauce
• 1⁄2 teaspoon  sesame oil
• 1 (14 1/2ounce) can chicken broth
• 1 (8 ounce) can sliced water chestnuts, drained
• 1⁄4 cup water
•  hot cooked rice

Directions

1. In a medium bowl, combine 1 tablespoon cornstarch and salt. Add chicken and stir to coat. Cover and refrigerate.
2. Spray a large nonstick skillet with nonstick cooking spray.
3. Heat over medium high heat.
4. Add asparagus; cook, stirring constantly, for 1 minutes. Add pepper, onion, garlic, oyster sauce and sesame oil.
5. Cook, stirring frequently, until vegetables are crisp-tender; about 3 minutes.
6. Remove from skillet; set aside.
7. Put chicken in skillet and cook, stirring frequently, about 5 minutes or until juices run clear. Add chicken broth, 1 tablespoon at a time, if needed to prevent over-browning or sticking. When chicken is cooked, add remaining broth and water chestnuts to skillet.
8. Combine remaining cornstarch and water; add to skillet. Cook and stir until sauce is thickened.
9. Return vegetables to skillet and heat.
10. Serve with cooked rice.