Chicken, Mushroom, And Asparagus Stir-Fry

• 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

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.

longgrain rice, oil, chicken breast, spear, onion, garlic, mushrooms, water, sauce, oyster sauce

Taken from www.food.com/recipe/chicken-mushroom-and-asparagus-stir-fry-79350 (may not work)