Cashew Chicken And Asparagus Stir Fry Recipe

Name: Cashew Chicken And Asparagus Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: The Chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1 garlic clove, minced, and more.

Yes, Cashew Chicken And Asparagus Stir Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cashew Chicken And Asparagus Stir Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions