Instructions: Cook rice according to package directions. Keep hot.

Heat oil in wok or large skillet over medium-high heat until hot. Stir-fry chicken 3 to 4 minutes or until chicken is no longer pink in center. Stir in bell peppers and asparagus; reduce heat to medium. Cover and cook 2 minutes or until vegetables are crisp-tender, stirring once or twice.

Stir in sauce. Serve immediately with rice.

This recipe yields 4 servings.

Comments: For stir-frying, select thin stalks of asparagus and cut them on the diagonal - they will cook more quickly.

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