Wild Rice and Asparagus Chicken Breasts Recipe - Allrecipes.com
Wild Rice and Asparagus Chicken Breasts Recipe
  • READY IN 30 mins

Wild Rice and Asparagus Chicken Breasts

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  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.
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  • 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 More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Mar 31, 2011

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 site.

Dec 03, 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.

Mar 05, 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.

Oct 09, 2003

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

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!

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!

Jan 31, 2004

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 and it was GOOD!


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  • Calories
  • 635 kcal
  • 32%
  • Carbohydrates
  • 56.6 g
  • 18%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 30 g
  • 46%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 37.1 g
  • 74%
  • Sodium
  • 473 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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