Ingredients
Scale
- 500g chicken breast, cubed
- 200g mushrooms, sliced
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 300g fresh asparagus
- 200g jasmine or long-grain rice
- 400ml water
- 1 tbsp olive oil
- Salt & pepper to taste
- Chopped green onions for garnish
Instructions
- Prepare the rice by rinsing under cold water until clear. Combine with water and a pinch of salt in a pot; boil then simmer covered for about 15 minutes.
- While the rice cooks, sauté washed asparagus in olive oil with salt and pepper over medium heat until tender-crisp (8-10 minutes).
- In a large skillet or wok, heat sesame oil; add minced garlic and sauté until fragrant. Add cubed chicken and cook until browned (5-7 minutes).
- Add mushrooms and red bell pepper; cook for another 3-4 minutes.
- Stir in soy sauce and hoisin sauce; thicken with cornstarch slurry for an additional 2-3 minutes.
- Serve hot over rice with sautéed asparagus on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 plate (350g)
- Calories: 475
- Sugar: 3g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg