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Honey Mustard Chicken

1 pound boneless chicken breasts, cut into 1/2-inch slices
1 1/3 cups julienned carrots
1 cup thin sliced yellow peppers
2 cups thin sliced onion
1/2 pound asparagus, rough part removed, cut in 2-inch pieces
2 tablespoons canola oil
1 bottle your favorite honey mustard vinaigrette

1. Heat a 10 to 12-inch skillet or wok and add oil. When hot, add carrots, peppers and onion. Sauté 5 minutes, tossing frequently.
2. Add chicken, asparagus and one bottle of your favorite honey mustard vinaigrette. Cover pan and cook 3 minutes.
3. Remove cover, toss and cook 1 minute longer.

Makes 4 servings.

Recipe provided by Annie's Naturals courtesy of The Association For Dressings and Sauces.