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Asparagus Chicken Stir-Fry

 Asparagus Chicken Stir-Fry
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.
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Asparagus Chicken Stir-Fry (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer