Chicken Breast Asparagus with Wild Rice

Main Dish

This is a quick stir-fry of chicken and asparagus to be served on a bed of wild rice. Many variations are possible. This can be made from scratch or with purchased components. 20 minutes to prepare, 10 to cook, this is an after-work meal if ever there was one. Serves 2.

Ingredients/Shopping List
• ½ pound fresh asparagus
• 1 whole boneless, skinless chicken breast, cubed
• 3 tablespoons hoisin sauce
• 4 tablespoons peanut oil
• 2 cups wild rice, cooked
• 1 tablespoon brown sugar

Directions

Cut asparagus into ¾ inch to 1 inch pieces. Retain the florets, save the tougher stems for some other meal.

Prepare rice according to directions on packet.

Heat wok over medium high heat. Dribble 1 tablespoon of oil around the rim once the wok is hot. Increase heat to high.

Add 2 tablespoons of oil and chicken. Stir fry until cooked. Add asparagus and hoisin sauce. Toss ingredients in wok until thoroughly coated and asparagus is warm.

Serve over hot wild rice.

N.B.:

• Wild rice is not rice. This dish is good, however, over fried rice or plain white rice.
• If using frozen asparagus, consider steaming it first then adding it to the wok.
• I have my own recipe for hoisin sauce that I like as well as the purchased product.