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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:
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(56)
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PREP TIME
20 Min
COOK TIME
10 Min
READY IN
30 Min
SERVINGS
(
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Servings
US
METRIC
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
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DIRECTIONS
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.
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.
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
Reviewed on Dec. 3, 2003 by TOKYO KAREN
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TOKYO KAREN
Dec. 3, 2003
This was a great recipe! Nice and quick and easy. Clear instructions and it tasted great. I made it two times in one week already. Really nice. I used string beans and asparagus one time and string beans and carrots the next. Also, I substituted honey for the sugar - turned out great.
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11 users found this review helpful
This was a great recipe! Nice and quick and easy. Clear instructions and it tasted great. I...
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Reviewed on Mar. 5, 2005 by
AZWILDCATFAN
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AZWILDCATFAN
Mar. 5, 2005
WOW! Another fantastic recipe from this site!! I followed the suggestions of several reviewers and added carrots and baby corn. I also served it over jasmine rice. It was a big hit with all 3 of us, including our 19 month old daughter, who is a very picky eater. I will not only add this to my regular recipe rotation, but will share it with my family and friends.
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9 users found this review helpful
WOW! Another fantastic recipe from this site!! I followed the suggestions of several...
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Reviewed on Apr. 16, 2004 by MYLITTLEBELLA
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MYLITTLEBELLA
Apr. 16, 2004
DELICIOUS = ) I took the advice of other reviewers, and added a touch of seasame seed oil, minced fresh ginger and garlic. My husband practically licked his plate!
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9 users found this review helpful
DELICIOUS = ) I took the advice of other reviewers, and added a touch of seasame seed oil,...
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Reviewed on Oct. 9, 2003 by BZERBE
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BZERBE
Oct. 9, 2003
Awesome recipe, really easy too. Next time I will add water chestnuts and baby corn even though it is terrific as it is.
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7 users found this review helpful
Awesome recipe, really easy too. Next time I will add water chestnuts and baby corn even...
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Reviewed on Jul. 12, 2008 by
Julie
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Julie
Jul. 12, 2008
I didn't have peanut oil so I used sesame oil instead and added 1 tsp of peanut butter to the sauce. Also, I used broccoli instead of asparagus. My 2 yr old LOVED it and even my picky 8 yr old said it was good and he doesn't like anything I make. I have also made this with salmon (I just used a pouch)and the kids still thought it was chicken. I will make again!
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5 users found this review helpful
I didn't have peanut oil so I used sesame oil instead and added 1 tsp of peanut butter to the...
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Reviewed on Dec. 3, 2003 by PEGGY DENNEN
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PEGGY DENNEN
Dec. 3, 2003
Felt like I was at a Chinese restaurant! Wonderful sauce - I doubled it and used 3/4 pound chicken tenders. So easy and tasty. I served with white rice.
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5 users found this review helpful
Felt like I was at a Chinese restaurant! Wonderful sauce - I doubled it and used 3/4 pound...
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Reviewed on Dec. 3, 2003 by Crystal Schmidt
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Crystal Schmidt
Dec. 3, 2003
This recipe was awesome! I doubled the chicken and the sauce and used vegetable oil instead of the peanut oil and basmati rice instead of the wild rice as I didn't have those ingredients on hand. My husband and I really enjoyed it and will definitely make it again.
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5 users found this review helpful
This recipe was awesome! I doubled the chicken and the sauce and used vegetable oil instead of...
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Reviewed on Sep. 23, 2005 by
empearls
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empearls
Sep. 23, 2005
I have used this recipes many, many times. I now only eat my asparagus stir-fryed! Broccoli can be substituted as can brown rice for asparagus and the wild rice, respectively. This is also great with the addition of Sriracha Hot Chili Sauce.
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4 users found this review helpful
I have used this recipes many, many times. I now only eat my asparagus stir-fryed! Broccoli...
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Reviewed on Nov. 24, 2004 by
devilsdancefloor
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devilsdancefloor
Nov. 24, 2004
it all started when i bought a jar of hoisin sauce for one meal and had about 3/4 of a jar leftover. so i did an ingredient search on here and it led me to this recipe. a really excellent, flavourful and light meal! i really enjoyed the wild rice instead of tradtional basmati rice. i also think that adding some yellow and red peppers would make it even nicer. i'll definitely make this again!
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4 users found this review helpful
it all started when i bought a jar of hoisin sauce for one meal and had about 3/4 of a jar...
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Reviewed on Jan. 31, 2004 by BEBOC
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BEBOC
Jan. 31, 2004
MMMM good! I did make a few changes. I a