CASHEW CHICKEN AND ASPARAGUS STIR FRY

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Cashew Chicken and Asparagus Stir Fry image

I have made this meal without the asparagus but when it is back in season again, I really enjoy the texture and fresh flavor it brings to the recipe.

Provided by Grease

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon soy sauce
1 teaspoon cornstarch
1 garlic clove, minced
4 chicken breast halves, cut into bite size pieces
1 tablespoon cornstarch
1 dash hot pepper sauce
3/4 teaspoon sugar
3/4 teaspoon white wine vinegar
1 teaspoon dry sherry
1 tablespoon soy sauce
1 cup chicken broth
3 tablespoons cooking oil
1/2 cup salted roasted cashews
2 medium green bell peppers, cut into bite size pieces
1 medium onion, cut into 8 wedges
8 ounces fresh asparagus spears, trimmed and cut into 1-inch pieces
1/2 teaspoon minced fresh ginger, or
1/4 teaspoon ground ginger
2 cups cooked long-grain rice

Steps:

  • In a bowl, stir together the first three ingredients and add chicken; coat well and set aside.
  • In another small bowl, mix the cooking sauce ingredients and set aside.
  • Place a wok over medium-high heat; when wok is hot, add 2 tablespoons of the oil. When oil is hot, add the cashews and stir until browned (about 1 minute). Remove with a slotted spoon and set aside.
  • Add the chicken mixture and stir-fry until meat is no longer pink in the center (about 3 minutes). Remove from wok and set aside.
  • Pour the remaining tablespoon oil into the wok. When the oil is hot, add the bell peppers, onion, asparagus and ginger; stir-fry until the pepper is crisp-tender to the bite (about 4 minutes).
  • Return the chicken to the wok. Stir cooking sauce to blend and add to wok; stir until bubbly and sauce has thickened. Stir in the cashews and immediately serve over the rice.

Nutrition Facts : Calories 482.3, Fat 25.7, SaturatedFat 5, Cholesterol 46.4, Sodium 858.7, Carbohydrate 39.9, Fiber 3.6, Sugar 5.4, Protein 24.3

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