Wild Rice & Asparagus Chicken Breasts

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. 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

Step 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.
Step 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.
Step 3
Heat wok to high heat. Add 2 tablespoons of oil and the chicken pieces and stir fry

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