Friday, September 28, 2007

Chicken and Asparagus Stir Fry

A stir fry is a satisfying way to celebrate the end of the work week.


Non-stick cooking spray
12 oz. chicken breast, rinsed, and sliced in strips
1 bunch asparagus, ends cut off, rinsed and cut into 1 inch pieces
1/4 cup Worcestershire sauce
1 tsp. margarine
2 cups rice pilaf
Stir Fry sauce (optional)

Start preparation of rice pilaf with water, tsp. margarine, and a dash of salt, in medium sized saucepan. Add rice pilaf when water begins to bowl and cover. In non-stick sprayed saute pan on medium heat, add chicken and Worcestershire sauce. Cover and allow cooking for approximately 5-6 minutes. Stir with spatula and if needed, cook more until done. Chicken should be well cooked, without any pink color and asparagus will be tender to the touch. If stir-fry sauce is preferred, add a good amount to chicken/asparagus mixture in pan. 1/2 cup is a good measurement to start out with. Put 1 cup of rice on 2 separate plates, and divide stir-fry mixture to both plates, on top of rice. Add 2 glasses of wine or your favorite beverage and you are ready to dine.

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