Wild Rice and Asparagus Chicken Breasts

Wild Rice and Asparagus Chicken Breasts Stir-fried chicken breast with asparagus served over wild or long-grain rice. Quick and tasty.

Ingredients

Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 10 mins

    TOTAL : 30 mins

    SERVING : 2

    YIELD : 2 servings

  • 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.

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  • 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.

Per Serving: 635 calories; protein 37.1g; carbohydrates 56.6g; fat 30g; cholesterol 69.2mg; sodium 473.4mg. 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.