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Categories:Viewed: 9 - Published at: 6 years ago
Ingredients
- 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
Method
- 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.
