Cashew Chicken and Asparagus Stir Fry

READY IN: 30mins
Recipe by Grease

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.

Top Review by Linky

I liked this a lot but did have to make some adjustments. I used two chicken breasts (they must make them larger in 2012 than in 2005, because there was plenty for 4 servings). I used double the soy sauce and garlic for the chicken; used broccoli instead of asparagus and a red pepper for one of the green peppers. I doubled the cornstarch and added almost an extra cup of water for the sauce. I did not bother to brown the cashews. Next time I will add more hot sauce, ginger and other spices - it was a little bland. I sprinkled some extra chopped garlic before serving. made for PAC Fall 2012

Ingredients Nutrition


  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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