Wild Rice and Asparagus Chicken Breasts
Source of Recipe
Master Chef Don Easley
"Stir-fried chicken breast with asparagus served over wild or long-grain rice. Quick and tasty."
List of Ingredients
4 whole boneless, skinless chicken breast, cubed
8 cups wild rice, cooked
2 pounds fresh asparagus
3/4 cup hoisin sauce
1 cup peanut oil
1/4 cup brown sugar
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.