Chicken Stir-Fry with Asparagus and Cashews Recipe

Name: Chicken Stir-Fry with Asparagus and Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raw cashews; 1 1/2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces; 2 tablespoons Asian fish sauce; 2 tablespoons vegetable oil; 1/2 cup chicken stock or low-sodium broth; 1 pound asparagus, sliced on the diagonal, 1 inch thick; 1 tablespoon oyster sauce; 1 tablespoon fresh lime juice; 1/8 teaspoon cayenne pepper; 1/2 cup chopped basil; 1/4 cup chopped chives; Freshly ground black pepper

Servings: persons

1/2 cup raw cashews
1 1/2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
2 tablespoons Asian fish sauce
2 tablespoons vegetable oil
1/2 cup chicken stock or low-sodium broth
1 pound asparagus, sliced on the diagonal, 1 inch thick
1 tablespoon oyster sauce
1 tablespoon fresh lime juice
1/8 teaspoon cayenne pepper
1/2 cup chopped basil
1/4 cup chopped chives
Freshly ground black pepper

1
Preheat the oven to 350.
2
Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant.
3
Let cool.
4
In a medium bowl, toss the chicken with 1 tablespoon of the fish sauce.
5
In a wok or large skillet, heat the oil until shimmering.
6
Add the chicken in an even layer and cook over high heat, turning once, until browned and just cooked throughout, about 4 minutes.
7
Using a slotted spoon, transfer the chicken to a clean bowl.
8
Pour the chicken stock into the wok and bring to a simmer, scraping up any browned bits.
9
Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes.
10
Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
11
Add the remaining 1 tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper.
12
Simmer until the sauce is reduced to 1/3 cup, about 2 minutes.
13
Return the chicken pieces and sliced asparagus to the wok and toss to heat through.
14
Remove the wok from the heat and stir in the cashews, basil and chives.
15
Season the stir-fry with black pepper and serve right away.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/2 cup raw cashews, 1 1/2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces, 2 tablespoons Asian fish sauce, 2 tablespoons vegetable oil, and more.

Yes, Chicken Stir-Fry with Asparagus and Cashews 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.

Chicken Stir-Fry with Asparagus and Cashews

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