Teriyaki Chicken With Asparagus

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

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 saute mix and cook until thickened.
6. Serve hot.

vegetable oil, quarters, garlic, bell pepper, onion, mushrooms, chicken breast, rice, cranberries, cornstarch, teriyaki sauce, chicken broth

Taken from www.food.com/recipe/teriyaki-chicken-with-asparagus-484755 (may not work)