Cashew Chicken and Asparagus Stir Fry
photo by Linky
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
The Chicken
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 garlic clove, minced
- 4 chicken breast halves, cut into bite size pieces
-
The Cooking Sauce
- 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
-
Stir-Fry Ingredients
- 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
- 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.
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Reviews
-
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
Tweaks
-
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
RECIPE SUBMITTED BY
Grease
Maple Grove, MN
I’m a once-again bachelor that lives in Minnesota’s tundra (where they say anything freeze-dried lasts longer!). My public name, by the way, is a direct result of my experience as a fats and oils broker where I learned the difference between grease and tallow. I have since moved on but there's a slippery place I don't want to revisit soon!
I’ve got three great kids, the youngest of whom is completing his PhD in food science. What I imagined might be a really neat advanced culinary experience for him turns out to be a major tour into chemistry (which is about as accessible to me as nuclear physics). But I have to admit, it is interesting to hear how a no-fat dairy cream can be concocted. Better living through chemistry, right?
Update! My bouncing baby boy is now a PhD and even better, he is a new father for the second time! He and his lovely bride have just been blessed with another beautiful daughter, my 4th grand child. Now to find that job...
I’m probably a million dollar’s worth of 2 cent information but that doesn’t help when it comes to feeding myself. I figured out quickly that if I am to to survive, I better learn how to cook! I never met a cookbook I didn’t like and I’m open to most any cuisine but without a sense of organization, the information overload was sinking me. Browsing your contributions and seeing how things are done have been a huge help.