About this recipe:Stir-fried chicken with asparagus served over wild or long-grain rice. Quick and tasty. This is great in spring when fresh asparagus is in season. There's no reason you couldn't substitute sugar snap peas or another vegetable; just don't fry them for more than a couple of minutes.
1 tablespoon dark brown soft sugar
3 tablespoons hoisin sauce
350g (12 oz) wild rice, cooked
3 tablespoons groundnut oil, divided
1/2 bunch asparagus, trimmed and cut into thirds
1 skinless, boneless chicken breast fillet - diced
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Method Prep:20min › Cook:10min › Ready in:30min
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, drizzle 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. 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.