Cashew Chicken and Asparagus Stir Fry

"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."
 
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photo by Linky photo by Linky
photo by Linky
Ready In:
30mins
Ingredients:
19
Serves:
4
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ingredients

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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

  1. 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
     
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Tweaks

  1. 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

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.
 
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