Asparagus Chicken Oriental

Servings: 4

Prep Time: 10 Min. (I disagree... It took me a bit longer)
Cook Time: 20 Min.

Ingredients:
1/2 lb. asparagus
1 lb. boneless chicken (white or dark meat)
1 red or green bell pepper, thinly sliced
4 Tbsp. salad oil (I learned that "salad oil" is a catch-all phrase for any edible vegetable oil that might be used in salad dressing... vegetable oil, corn oil, sunflower oil, safflower oil, canola oil, peanut oil, a light olive oil, or any other fairly bland vegetable oil you can find. I used canola oil)
1 med. onion, sliced
1/4 tsp. pepper
2 Tbsp. sugar
2 Tbsp. soy sauce
rice

Directions:
1. Heat the oil in a Chinese wok or electric skillet.
2. Cut the chicken into one inch chunks and stir-fry until done. Remove from wok and set aside.
3. Cut the asparagus into two inch strips. Add the remaining onion, bell pepper, pepper and sugar; cook, stirring until the vegetables are crisp-tender.
4. 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 min. (12 minutes people! It would probably be better if you didn't over-cook it!) Serve over rice.

Nutritional information:
Calories: 256; Calories From Fat: 57; Total Fat: 16g; Cholesterol: 48mg; Total Carbs: 10g; Fiber: 2g; Protein: 17g; Sodium: 392mg;

From:
http://sfmarkets.shoptocook.com/recipeweb/recipedetails.jsp?recipeid=2597

REVIEW:
Pretty good. I liked the combination of sweet and flavorful. However... I think I'm addicted to salt. So add a little salt and it tastes even better. I also think to make it better "sprinkle" the soy sauce. I got a little carried away with the soy sauce:) PS. I know that their picture is better on the website... but I just wanted to have proof that I actually made it.

For GLUTEN-FREE:
Use gluten-free soy sauce. It does exist.