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Asparagus Chicken Stir-Fry

Total Time

Prep/Total Time: 30 min.

Makes

2 servings

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.
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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

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 each: 478 calories, 15g fat (3g saturated fat), 94mg cholesterol, 723mg sodium, 37g carbohydrate (7g sugars, 2g fiber), 42g protein. Diabetic Exchanges: 5 lean meat, 2-1/2 fat, 2 starch, 1 vegetable.

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