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Wild Rice and Asparagus Chicken Breasts

Wild Rice and Asparagus Chicken Breasts

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
VISTACO

VISTACO

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MYLITTLEBELLA
27

MYLITTLEBELLA

4/16/2004

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!

TOKYO KAREN
22

TOKYO KAREN

12/3/2003

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.

AZWILDCATFAN
21

AZWILDCATFAN

3/5/2005

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.

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