Meal: Asparagus and Cashew Chicken Stir-fry

Servings: 4

Prep Time: 30 minutes

Ingredients

1 pound chicken breast (cut into bite sized pieces)

1 teaspoons garlic (grated)

1 teaspoon ginger (grated)

1 tablespoon soy sauce

1 tablespoon Shao Xing Chinese cooking wine (or cooking sherry)

1 teaspoon of the cornstarch

2 tablespoons oil

1 pound asparagus (cleaned, trimmed and cut into bite sized pieces)

2 green onions (sliced)

1 teaspoon garlic (grated)

1 teaspoon ginger (grated)

1/4 teaspoon red pepper flakes

1/2 cup chicken stock

1 tablespoon cornstarch

1 tablespoon soy sauce

1 teaspoon sesame oil

1 handful cashews (toasted)

Directions

Marinate the chicken in the garlic, ginger, soy sauce, Shao Xing and corn starch at room temperature for 15 minutes.

Heat the oil in a pan.

Add the chicken and saute until just cooked, about 3 minutes and set aside.

Heat the oil in a pan.

Add the asparagus, the white parts of the green onions, garlic, ginger and red pepper flakes and saute for 3 minutes.

Mix the corn starch into the stock and add it to the asparagus along with the soy sauce.

Add the chicken and simmer until the sauce thickens, a few minutes.

Remove from heat ad mix in the sesame oil.

Serve over brown rice and garnish with cashews and the green parts of the green onions.

Notes

http://www.closetcooking.com/2009/05/asparagus-and-cashew-chicken-stir-fry.html