1 cup uncooked rice
2 Tbs vegetable oil
1 lb boneless skinless chicken breasts, cut 1/2"-wide strips
2 medium red bell peppers, cut thin strips
1/2 lb fresh asparagus, cut diagonally
into 1" pieces
1/2 cup bottled stir-fry sauce


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.