Cashew Chicken And Asparagus Stir Fry

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.