2 cup uncooked rice
4 tbsp vegetable oil
2lb boneless, skinless chicken breast, cut into ½" strips
3 medium red bell peppers, cut into thin strips
2 bunch of asparagus, cut diagonally into 1" pieces
1 bottle of stir fry sauce (can use more if you wish)
Cook the rice according to the package directions.
Heat 2 tbsp of oil in a large skillet over medium high heat until hot. Stir fry the chicken until no longer pink in the center. Remove to a bowl and set aside.
Heat the remaining 2 tbsp of oil until hot and stir fry the peppers and asparagus. About 1 minute. Reduce the heat to medium, cover and cook for 2 minutes or until the vegetables are crisp tender; stirring once or twice.
Stir in the chicken and the sauce and heat through. Serve immediately over rice.