1/2 lb. Jumbo Asparagus
1 lb. boneless chicken (white or dark meat)
1 red or green bell pepper, thinly sliced
4 tbsp. salad oil
1 med. Onion, sliced
1/4 tsp. Pepper
2 tbsp. sugar
2 tbsp. soy sauce
Heat the oil in a Chinese wok or electric skillet. Cut the chicken into one-inch chunks and stir-fry until done. Remove from wok and set aside.
Cut the Jumbo Asparagus into two-inch strips. Add the remaining onion, bell papper, pepper and sugar; cook, stirring until the vegetables are crisp-tender.
Add the Asparagus, then the chicken. Sprinkle with soy sauce; cover and cook until mixture begins to steam. Reduce the heat and simmer for about 12 minutes.
Serve over rice.
Recipe provided by the California Asparagus Commission
Http://www.calasparagus.com
