Wild Rice with Hoisin Asparagus and Chicken

    30 min

    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.

    131 people made this

    Serves: 2 

    • 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

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. 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, drizzle 1 tablespoon of oil around the rim. Stir-fry asparagus for approximately 2 minutes. Remove from the wok and keep warm.
    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.

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    Reviews in English (114)


    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!  -  16 Apr 2004  (Review from Allrecipes US | Canada)


    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.  -  17 Jul 2001  (Review from Allrecipes US | Canada)


    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.  -  05 Mar 2005  (Review from Allrecipes US | Canada)