Description
Cashew Chicken and Asparagus Stir-Fry is a vibrant and flavorful dish that combines tender pieces of boneless chicken with fresh asparagus, bell peppers, onions, and crunchy cashews. The dish is stir-fried in a hot wok and coated in a savory sauce made from chicken broth, soy sauce, vinegar, dry sherry, sugar, and hot pepper sauce.
Ingredients
For the Stir-Fry:
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1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
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1 tablespoon soy sauce
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1 teaspoon cornstarch
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1 garlic clove, minced
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½ cup raw cashews
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1 pound asparagus, trimmed and cut into 1-inch pieces
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1 medium onion, cut into wedges
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2 medium green bell peppers, chopped
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½ teaspoon minced fresh ginger
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3 tablespoons vegetable oil
For the Sauce:
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1 cup chicken broth
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1 tablespoon soy sauce
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1 tablespoon cornstarch
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¾ teaspoon sugar
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¾ teaspoon white wine vinegar
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1 teaspoon dry sherry
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1 dash hot pepper sauce
Instructions
In a mixing bowl, combine soy sauce, cornstarch, and minced garlic. Coat the chicken pieces evenly with the marinade and set aside. Let the chicken marinate for at least 10-15 minutes for the best flavor.
In a separate bowl, whisk together chicken broth, soy sauce, cornstarch, sugar, vinegar, sherry, and hot pepper sauce. Set the sauce aside, as it will be added to the stir-fry later.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the raw cashews and stir them for about 1 minute, or until they become golden brown and fragrant. Remove the cashews from the wok and set them aside.
In the same wok, add another 1 tablespoon of vegetable oil. Once the oil is hot, add the marinated chicken pieces. Stir-fry for about 3 minutes or until the chicken is fully cooked and slightly browned. Remove the chicken from the wok and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Then, add the asparagus, onion, green bell peppers, and minced ginger. Stir-fry the vegetables for about 4 minutes, or until they are crisp-tender and still vibrant in color.
Return the cooked chicken to the wok with the vegetables. Stir in the prepared sauce and cook for an additional 2-3 minutes, or until the sauce thickens. Add the toasted cashews back into the wok and mix everything well.
Serve your Cashew Chicken and Asparagus Stir-Fry over a bed of steamed rice or noodles for a complete meal. Enjoy the crunchy, nutty cashews, tender chicken, and crisp vegetables in each bite!
Notes
This stir-fry is incredibly versatile! Feel free to swap the asparagus for broccoli, bell peppers, or snap peas based on what’s in season. For a vegetarian version, tofu works great in place of chicken. Serve over steamed jasmine rice or noodles for a complete, satisfying meal. Don’t forget a splash of lime juice for a fresh, zesty finish!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-fry
- Cuisine: Asian
Keywords: Cashew Chicken and Asparagus Stir-Fry