My Profile
My Recipe Box
Ask Us a Question
Back to Recipes Main
PrintAsparagus, Pistachio and Chicken Stir-fry over Wehani Rice
This colourful dish still uses traditional Asian flavours, but it takes a twist by being served over wehani rice which turns an earthy red color when cooked.
![[+]](/images/uploads/recipes/2010/Dec/30/425_view.jpg)
Asparagus, Pistachio and Chicken Stir-fry over Wehani Rice
1 cup
wehani rice, dry
250 mL
1 lb
boneless, skinless chicken breasts
450 g
1 lb
asparagus, fresh
450 g
1 Tbsp
sesame oil, toasted
15 mL
3 Tbsp
ginger, fresh, minced
45 mL
1 Tbsp
hoisin sauce
15 mL
1 Tbsp
light tamari sauce
15 mL
1 tsp
asian hot sauce
5 mL
1 cup
green onion(s), sliced
250 mL
1/4 cup
pistachio nuts, dry, roasted, shelled, unsalted
60 mL
Preparation
Serves 4
Cook time :
1 hour
|
Preparation time :
10 min
Asparagus, Pistachio and Chicken Stir-fry over Wehani Rice
1
Cook whole grain Wehani rice in unsalted water according to package directions.
2
Snap tough ends from asparagus - the bottom inch (2.5 cm) or so. Then cut on an angle into 1-inch (2.5 cm) pieces leaving tips intact. Set aside.
3
Heat sesame oil in a wok, or large skillet, over medium-high heat. Add the asparagus and sauté for 2 minutes. Remove from skillet and set aside.
4
Cut boneless chicken into 1 inch squares (2.5 cm) and add to skillet. Cook chicken for 4 minutes allowing it to brown on one side. Flip and cook another 4 minutes to brown other side.
5
Prepare the sauce by combining the ginger, Hoisin sauce, tamari and hot sauce. Continue stirring chicken until it is thoroughly cooked.
6
Add the asparagus pieces back to the wok and stir-fry for approximately 2 minutes. Pour sauce over and combine well. Stir-fry another few minutes until asparagus is just tender-crisp. Add the sliced green onions and toss again.
7
To serve, place stir-fry over cooked Wehani rice. Garnish with pistachios.
Notes: This recipe uses Wehani, a reddish brown rice that has the nutritious bran layer intact. Wehani turns an earthy red colour when cooked. Substitute your favourite rice if you do not have it on hand.
Leave a comment