Wild Rice and Asparagus Chicken
Wild rice is grown in paddies in Lake of the Woods County. A beautiful plant and a great taste. Harvest is on now.
Can substitute snow peas or another vegetable; just don’t fry them for more than a couple of minutes on the first go-round.
- 1 whole boneless, skinless chicken breast, cubed
- 2 cups wild rice, cooked
- ½ pound fresh asparagus/sweet peas
- 3 tablespoons hoisin sauce
- 4 tablespoons peanut oil
- 1 tablespoon brown sugar
Cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. (can use frozen sweet peas) In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Prepare wild 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.