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.
Ingredients:
1/2 lb fresh asparagus
3 tablespoons hoisin sauce
4 tablespoons peanut oil or 4 tablespoons vegetable oil, divided
1 tablespoon brown sugar
2 boneless skinless chicken breast halves, cut into thin 1-inch strips
hot cooked rice
Steps/Methods:
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.
