Chicken, Mushroom, and Asparagus Stir-Fry

Submitted by Gail Blue Eyes

"This stir-fry is a favorite with my family. Quick, easy, and not a big mess to clean up."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 cup uncooked long-grain rice
• 2 tablespoons oil
• 1 lb boneless chicken breast, cut into 1/2 inch strips
• 1 lb asparagus spear, trimmed and cut into 2 inch pieces
• 1 medium onion, cut into 1/2 inch wedges
• 3 cloves garlic, minced
• 3 cups sliced fresh mushrooms
• 1⁄4 cup water
• 1⁄2 cup purchased stir-fry sauce
• 1⁄4 cup oyster sauce

directions

1. Cook rice according to package directions.
2. Let 1 tablespoon oil get hot in a large skillet or wok over medium-high heat.
3. Add the chicken and stir-fry for 5-6 minutes or until chicken is not pink.
4. Transfer chicken to a plate.
5. Add the other tablespoon oil to skillet.
6. Stir-fry asparagus, onion, and garlic for 3 minutes.
7. Add mushrooms and stir fry 3 more minutes.
8. Add water, cover and steam 2-3 minutes or until asparagus is tender.
9. In a little bowl, mix together the stir-fry sauce and oyster sauce.
10. Add sauce to skillet and also add the chicken back to the skillet.
11. Stir-fry a minute or so until heated.
12. Serve over hot cooked rice.

Reviews

[Heather in Barrie]

We really enjoyed this meal. I didn't pay much attention to the quantiities - just used the amount of asparagus, mushrooms and chicken I had on hand. I used all purpose stir fry sauce (Recipe 87748). I sprinkled with toasted sesame seeds.

 

[DonnaColorado Johnson]

This was yummy! I also added water chestnuts and doubled the sauce, as I used more than 1 1/2 lb. chicken. Served over jasmine rice.

 

[Montana Jo]

This is one of the best uses of asparagus and a delicious stir-fry recipe. I added a can of sliced water chestnuts and they gave a little more "crunch" to the dish.