Wild Rice and Asparagus Chicken Breasts

Wild Rice and Asparagus Chicken Breasts

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VISTACO 0

"Stir-fried chicken breast with asparagus served over wild or long-grain rice. Quick and tasty."
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Ingredients

30 m servings 635 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 635 kcal
  • 32%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 56.6g
  • 18%
  • Protein:
  • 37.1 g
  • 74%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 473 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

  • Cook's Note:
  • 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.

Reviews

104
  1. 132 Ratings

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Most helpful positive review

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!

Most helpful critical review

Made exactly as written. This dish is bland. boring and barely edible. My son and I both threw it out after a few bites. One of the very few times I have been let down by the ratings on this si...

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!

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 st...

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 ...

Awesome recipe, really easy too. Next time I will add water chestnuts and baby corn even though it is terrific as it is.

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, flavo...

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 s...

MMMM good! I did make a few changes. I added a little soy sauce, white wine, minced ginger, and garlic to the sauce. I also added a drained can of water chestnuts. Served over jasmine rice a...

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...

Very simple and great tasting dish. I added red bell pepper and green onions. Would be an easy dish to customize any way you like.