Prepare rice according to package directions. Meanwhile, cut chicken thighs into thin strips and place in a bowl. Add 1/4 cup stir-fry sauce and toss to combine.
Cut asparagus into 2"-long pieces, discarding the tough bottoms. Preheat a 12" nonstick skillet on medium-high. Add sesame oil and chicken thigh strips. Brown chicken on all sides until cooked through, 5 to 7 minutes.
Set heat to high and add asparagus to pan along with 2 tablespoons water. Cover with a lid.
Steam 2 minutes, or until tender. Add remaining 1/4 cup stir-fry sauce to pan and bring to a boil. Serve immediately over cooked rice.
Source: Hannaford fresh Magazine, March April 2024