Teriyaki Chicken With Asparagus - cooking recipe

Ingredients

1 tablespoon vegetable oil
12 asparagus spears, cut into quarters
1 tablespoon minced garlic
1/2 cup bell pepper, sliced thinly
1/2 cup onion, diced
1 1/2 sliced mushrooms
1/2 lb chicken breast, diced
3 cups prepared rice
1/4 cup dried cranberries
2 teaspoons cornstarch
3 tablespoons teriyaki sauce
1/2 cup chicken broth

Preparation

Heat vegetable oil in a large skillet until hot.
Saute asparagus, peppers, onions, garlic and mushrooms for 3-5 minutes.
Mix in chicken, rice and cranberries. Saute an additional 5-7 minutes.
Combine cornstarch, teriyaki and chicken broth.
Stir mixture into saute mix and cook until thickened.
Serve hot.