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Wild Rice and Asparagus Chicken Breasts

SUBMITTED BY: VISTACO

"Stir-fried chicken breast with asparagus served over wild or long-grain rice. Quick and tasty."
RECIPE RATING:
The reviewer gave this recipe 69 stars. This recipe average a 4.5 star rating.
Read Reviews (56)
PREP TIME  20 Min
COOK TIME  10 Min
READY IN  30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 whole boneless, skinless chicken breast, cubed
  • 2 cups wild rice, cooked
  • 1/2 pound fresh asparagus
  • 3 tablespoons hoisin sauce
  • 4 tablespoons peanut oil
  • 1 tablespoon brown sugar

DIRECTIONS

  1. Cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Prepare rice OR reheat cooked rice and keep warm.
  2. Heat wok over medium high heat. When hot, dribble 1 tablespoon of oil around the rim. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high heat.
  3. Heat wok to high heat. Add 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink. Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are coated with sauce. Serve over the hot rice.

FOOTNOTES

  • This works best during the spring when fresh asparagus is in season. There's no reason you couldn't substitute snow peas or another vegetable; just don't fry them for more than a couple of minutes on the first go-round. This was my dinner tonight. I hope you enjoy it as much as I did. The Geezer.
  • Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2003 by TOKYO KAREN
This was a great recipe! Nice and quick and easy. Clear instructions and it tasted great. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 5, 2005 by AZWILDCATFAN
WOW! Another fantastic recipe from this site!! I followed the suggestions of several... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2004 by MYLITTLEBELLA
DELICIOUS = ) I took the advice of other reviewers, and added a touch of seasame seed oil,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2003 by BZERBE
Awesome recipe, really easy too. Next time I will add water chestnuts and baby corn even... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 12, 2008 by Julie
I didn't have peanut oil so I used sesame oil instead and added 1 tsp of peanut butter to the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2003 by PEGGY DENNEN
Felt like I was at a Chinese restaurant! Wonderful sauce - I doubled it and used 3/4 pound... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2003 by Crystal Schmidt
This recipe was awesome! I doubled the chicken and the sauce and used vegetable oil instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2005 by empearls
I have used this recipes many, many times. I now only eat my asparagus stir-fryed! Broccoli... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2004 by devilsdancefloor
it all started when i bought a jar of hoisin sauce for one meal and had about 3/4 of a jar... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2004 by BEBOC