Cashew Chicken and Asparagus Stir Fry |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. In a bowl, stir together the first three ingredients and add chicken; coat well and set aside.
2. In another small bowl, mix the cooking sauce ingredients and set aside.
3. 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.
4. 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.
5. 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).
6. 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.
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