15 July, 2018
Asparagus Chicken Stir-Fry
- 1/2 pound fresh asparagus
- 3 tablespoons hoisin sauce
- 4 tablespoons peanut or vegetable oil, divided
- 1 tablespoon brown sugar
- 2 skinless, boneless chicken breast halves, cut into thin 1-inch strips
- Hot cooked rice
Cut asparagus into 1-inch pieces, discarding tough bottoms of spears.
In a small bowl, mix together the hoisin sauce and brown sugar and set aside.
Heat wok or large skillet over medium high heat. When hot, add 2 tablespoons of oil. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm.
Heat wok to high heat. Add remaining 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 well-coated with sauce.
Serve over the hot rice.
Makes 2 servings.
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