Wild Rice & Asparagus Chicken Breasts
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. Wild asparagus grows in the ditches of Lake of the Woods. A great find!!
- 1 whole boneless, skinless chicken breast, cubed
- 2 cups wild rice, cooked
- ½ pound fresh asparagus
- 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. 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