Chicken, Mushroom, and Asparagus Stir Fry *

1 1/2 cups uncooked rice, long grain or minute
2 Tbsp vegetable oil
1 pound chicken breast strips
1 pound asparagus spears, trimmed and cut into 2 inch pieces
1 medium onion, cut in 1/2 inch wedges
1 pkg (8 oz) sliced fresh mushrooms
1/2 cup stir fry sauce
1/4 cup oyster sauce

Cook rice as directed on package.  In a wok or large deep skillet, heat 1 Tbsp oil.  Add chicken strips; sitr fry 5-6 minutes or until no longer pink in center.  Remove chicken from wok; place on plate.  Add remaining 1 Tbsp oil to wok and heat.  Add asparagus and onion; stir fry 3 minutes.  Add mushrooms; stir fry 3 minutes longer.  (If asparagus is not tender enough at this time, you can add 1/4 cup water, cover, and steam 2-3 minutes.)  In small bowl, mix stir fry sauce and oyster sauce.  Add sauce mixture and return chicken to wok; stir fry about 1 minute long or until hot.  Serve over rice or you can mix rice into chicken mixture.

Serves 4