Asparagus, Pistachio and Chicken Stir-fry over Wehani Rice

Prep Time: 30 min
Cook Time: 10 min
Serves: 4

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.


1 lb (0.5 kg) boneless, skinless chicken breast(s)
1 cup (250 mL) wehani rice, dry
1 lb (0.5 kg) asparagus, fresh
1 tbsp (15 mL) sesame oil, toasted
3 tbsp (45 mL) ginger, fresh, minced
1 tbsp (15 mL) hoisin sauce
1 tbsp (15 mL) light tamari sauce
1 tbsp (15 mL) asian hot sauce
1 cup (250 mL) green onion(s), sliced
1/4 cup (60 mL) pistachio nuts, dry, roasted, shelled, unsalted


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.
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 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.