Cook rice according to package.

Heat half of the oil in a large skillet over medium-high heat. Cook the chicken 3-4 minutes, stirring frequently, until fully cooked. Remove and set aside.

Heat the second half of the oil in a skillet. Cook the peppers and asparagus for 1 minute over medium heat.

Cover and cook the vegetables for 2 minutes or until they are crisp but tender, stirring once or twice.

Add the chicken and sauce to the vegetables. Stir until heated through.

Serve over the rice.