Chicken Stir Fry

Click thumbnail to view full-size
Chicken Stir FryStir frying the asparagus, mushrooms, and snow peasMixing everything together to get it evenly coated with the hoisin & brown sugar sauce
Chicken Stir Fry
Chicken Stir Fry
Stir frying the asparagus, mushrooms, and snow peas
Stir frying the asparagus, mushrooms, and snow peas
Mixing everything together to get it evenly coated with the hoisin & brown sugar sauce
Mixing everything together to get it evenly coated with the hoisin & brown sugar sauce

Chicken Stir Fry

This is a chicken stir fry that we added asparagus and snow peas to.  Very quick and easy to make and great over rice.  It's best when cooked in a wok, but our 13" fry pan worked just fine.  Enjoy!

Ingredients

  • 1 boneless, skinless chicken breast, cubed (1" cubes)
  • 2 cups rice, cooked
  • 1/4 pound asparagus
  • 1/4 pound snow peas
  • 3 tablespoons hoisin sauce
  • 4 tablespoons peanut oil (or vegetable oil if you don't have peanut oil)
  • 1 tablespoon brown sugar

Directions

  1. Cut asparagus into 1 inch pieces and cut off the ends of the snow peas.
  2. Mix the hoisin sauce & brown sugar and set aside.
  3. Cook the rice according to the instructions on the box.
  4. Heat the pan or wok on medium heat.  Once it's hot, dribble 1 tablespoon of oil around the rim.  Stir fry asparagus and snow peas for about 2 minutes.  Remove the asparagus and peas and set aside.
  5. Heat the pan or wok on high heat.  Add tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink.
  6. Add the asparagus, snow peas and hoisin & brown sugar sauce and stir fry all together until the chicken is coated with sauce. 
  7. Serve over rice and enjoy!

Comments

No comments yet.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working