Makes 6 servings
1/2 pound jumbo asparagus
1 pound boneless chicken (white or dark meat)
4 tablespoons salad oil
1 medium onion, sliced
1 red or green bell pepper, thinly sliced
1/4 teaspoon pepper
2 tablespoons sugar
2 tablespoons 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 pepper, 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.
Source: California Asparagus Commission