Asparagus Chicken Stir-Fry

Name: Asparagus Chicken Stir-Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings.
Cuisine: Asian Dinners, Asian Recipes
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

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.

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.

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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Originally published as Cashew Chicken in Cooking for 2 Spring 2007

Reviews

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Average Rating:

ktbaby22

Jun 23, 2012

I made this for the first time and absolutely loved it. My husband is a chef and agreed, it is an awesome recipe! The sauce is incredible, and I substituted cornstarch with flour (because I didn't have corstarch on hand) and it was still delicious. I loved the sauce so much I used a ton of it, so I am going to make twice as much next batch! I highly recommend trying this recipe out, it does not disappoint!
airforcewife2011

Apr 18, 2011

made this for me and my sister, only I added some mushrooms as well, and it is delicious. I made a bit extra and we ate it all :)
honeysucklerose

Oct 7, 2010

I make this in bulk now that we've tried it. It is THE BEST stir fry I have EVER made for myself/friends.
nninneman

May 5, 2009

Loved this dish. I added about 3 times the asparagus called for, though. It balanced out the amount of chicken vs. asparagus.