½ 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
Preparation:
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.
You can serve with your family and friends.
