Chicken and Asparagus Stir-Fry

1 Cup Uncooked rice
2 Tablespoons vegetable oil
1 Pound Boneless Skinless Chicken Breasts, Cut Into
1/2-Inch-Wide Strips
2 Medium Red bell peppers, Cut Into Thin Strips
1/2 Pound Fresh asparagus,* Cut Diagonally Into 1-Inch Pieces
1/2 Cup Bottled Stir-Fry Sauce

Cook rice According to Package Directions. Keep Hot.

Heat oil in Wok or Large Skillet Over Medium-High Heat Until Hot.Stir-Fry Chicken 3 to 4 Minutes or Until Chicken is no Longer PinkIn Center.

Stir in bell peppers And asparagus; Reduce Heat to Medium. Cover AndCook 2 Mminutes or Until Vegetables Are Crisp-Tender, Stirring OnceOr Twice. Stir in Sauce. Serve Immediately With rice.

for Stir-Frying, Select Thin Stalks of asparagus And Cut Them on The Diagonal—They Will Cook More Quickly.

Nutrients Per Serving: Calories 416, % Calories From Fat 22%, TotalFat 11 g, Sat. Fat 2 g, Protein 31 g, Carbohydrates 48 g,Cholesterol 69 Mg, Sodium 1128 Mg, Dietary Fiber 2 g

Dietary Exchanges:

2-1/2 Starch
3 Meat
2 Vegetable

Makes 4 Servings

Jenn b Aka Mom2sam And Tiny

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