Wild Rice and Asparagus Chicken Breasts

Wild Rice and Asparagus Chicken Breasts

104
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"Stir-fried chicken breast with asparagus served over wild or long-grain rice. Quick and tasty."

Ingredients

30 m {{adjustedServings}} servings 635 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

104
  1. 132 Ratings

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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 ...