| | Chicken & Asparagus Stir Fry 1 cup of uncooked rice
2 tablespoons of vegetable oil
1 pound of boneless skinless chicken breasts, cut into 1/2 wide strips
2 medium red bell peppers, cut into thin strips
1/2 pound of fresh asparagus, cut diagonally into 1 inch pieces
1/2 cup of bottled stir fry sauce |
|
Cook the 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 the chicken is no longer pink in center. Stir in bell peppers and asparagus, reduce the heat to medium. Cover and cook for 2 minutes or until the vegetables are crisp tender, stirring once or twice. Stir in sauce. Serve immediately with rice.
|
- Cookies - Couscous - Crumb Cake - Deep Fryer - Dips, Sauces, & Salsa - Desserts - Dressing/Stuffing - Dutch Oven/Cast Iron - Eggplant - Eggs - Ethnic & Regional - Fish - Halloween - Ham - Holiday Recipes - Kid Favorites - Low Fat Store & Recipes - Meatloaf - Meats - Microwave - Mousse - Muffins - Mussels - All Things Pasta! - Potato Salad - Pound cake - Puddings - Quick n Easy - Salads - Slow Cooker - Thanksgiving & Christmas - Veal - Vegetables - Weight Watchers View All Categories
Privacy Policy