Apricot Chicken with Asparagus and Rice

This was an impromptu clean out the kitchen, fridge, pantry dinner turned delicious. My husband and I really enjoyed it. It's warm, tasty, and filling.

Ingredients: 

• 1 - 15oz can of apricot halves with juice/syrup (slice halves in half)
  
• 4 cups (approx) - chopped, cooked chicken meat (leftover rotisserie chicken works really well!).
• 1/4 - white onion (slivered)
• 1 - bunch of asparagus (trim off any hard ends)
  
• White Rice (I used 4 servings and it turned out well for my family, but it depends on how much rice you like with your meal).
• Soy sauce
• Cayenne Pepper
• Sea Salt (or regular table salt if you don't have sea salt)
  
• Olive Oil
• Minced Onion (it's ok if you don't have this, it just adds a little extra)

Directions:

• Start cooking your rice (I use butter and salt) according to package directions
  
• While the rice is cooking...Add the apricot halves, chicken, onion, and asparagus together in a large skillet or Wok.
• Drizzle olive oil over the contents of the pan and gently stir coating all.
• Saute on medium-high heat, covered. Stir occasionally.
  
• After 15 minutes, add the cayenne pepper (just a light sprinkle around the pan), sea salt (also a sprinkle around the pan) and soy sauce (Go gently around the pan like with the olive oil, but don't add too much. You can always add more later if you need more flavor).
• Cook another 15 minutes or until mixture is heated through, onions are transparent and asparagus is tender.
• Serve over a bed of white rice and enjoy!!