Chicken and Asparagus Stir Fry

Chicken and asparagus stir-fried with red bell pepper, roasted cashews and green onions, Chicken and vegetables tossed in a soy sauce, sherry, sesame oil, and cornstarch sauce and served over rice.

Ingredients -

1 pound Boneless, Skinless Chicken Breasts, cut into bit-sized pieces
1 Egg white, lightly beaten
1 pound Fresh Asparagus, bottoms trimmed off, cut into 1-1/2 inch pieces
3 tablespoons Low-Sodium Soy Sauce
1 tablespoon Cornstarch
1/4 cup Dry Sherry
2 teaspoons Sesame Oil
2 tablespoons Vegetable Oil
1 tablespoon minced Garlic
1 tablespoon minced Fresh Ginger
1/4 cup Chicken Broth
1 Red Bell Pepper, diced
1/2 cup Dry Roasted Cashews
1/2 cup chopped Green Onions
3 cup Cooked Long Grain White Rice

Preparation:

1. Combine chicken with egg white and toss lightly. Set aside.

2. Combine soy sauce, sherry, sesame oil and cornstarch. Mix until cornstarch dissolves.

3. Heat 1-tablespoon peanut oil in wok over medium-high heat.

4. Add garlic and ginger. Stir-fry 2 minutes.

5. Add asparagus. Stir-fry 2 minutes.

6. Add chicken broth, Stir-fry 2 minutes, until asparagus is crisp-tender.

7. Remove asparagus from wok. Clean wok.

8. Heat remaining peanut oil.

9. Add chicken. Stir-fry until chicken in no longer pink.

10. Add asparagus back to wok.

11. Add red bell pepper, cashews, and green onions.

12. Stir sauce and add to wok. Stir-fry 1 minute, or until sauce thickens.

13. Serve over rice.

Variations and Recipe Ideas:

Cooking Tip

Fresh Asparagus

Vary stir-fry time for the asparagus depending on thickness of the stalks. Dont consider using anything but fresh asparagus.

Cooking Tip

Dry Sherry

Chinese rice wine is a great substitute for the dry sherry. Actually, the Chinese rice wine is probably a better ingredient for this recipe, and will get used