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Asparagus Chicken Stir-Fry Recipe

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Tender asparagus teams up nicely with chicken and cashews in a mild, pleasing sauce. “My husband and I have enjoyed this speedy dish on many occasions,“ says Deborah Haake of Cochrane, Wisconsin.

This recipe is:

Quick

Diabetic Friendly

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Asparagus Chicken Stir-Fry Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

20 10 30

Ingredients

1/2 cup cut fresh asparagus (1-inch pieces)
2 teaspoons cornstarch, divided
1 egg white
3/4 pound boneless skinless chicken breast, cubed
2 teaspoons canola oil
1/4 cup sherry or chicken broth
2 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
3 tablespoons unsalted cashews
2 green onions, chopped
1 cup hot cooked rice

Directions

Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and keep warm.
In a small bowl, combine 1 teaspoon cornstarch and egg white until smooth; add chicken and toss to coat. In a large nonstick skillet or wok, stir-fry chicken in oil for 4-5 minutes or until no longer pink.
Place the remaining cornstarch in a small bowl; stir in the sherry or broth, soy sauce and sugar until smooth. Gradually add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cashews, onions and asparagus. Serve over rice. Yield: 2 servings.

Nutritional Facts 1 cup chicken mixture with 1/2 cup rice equals 478 calories, 15 g fat (3 g saturated fat), 94 mg cholesterol, 723 mg sodium, 37 g carbohydrate, 2 g fiber, 42 g protein. Diabetic Exchanges: 5 lean meat, 2-1/2 fat, 2 starch, 1 vegetable.

Originally published as Asparagus Chicken Stir-Fry in Cooking for 2 Spring 2007, p11

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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