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.
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