Cashew Chicken And Asparagus Stir Fry

I have made this meal without the asparagus but when it is back in season again, i really enjoy the texture and fresh flavor it brings to the recipe.

Steps

In a bowl , stir together the first three ingredients and add chicken.

Coat well and set aside.

In another small bowl , mix the cooking sauce ingredients and set aside.

Place a wok over medium-high heat.

When wok is hot , add 2 tablespoons of the oil.

When oil is hot , add the cashews and stir until browned.

Remove with a slotted spoon and set aside.

Add the chicken mixture and stir-fry until meat is no longer pink in the center.

Remove from wok and set aside.

Pour the remaining tablespoon oil into the wok.

When the oil is hot , add the bell peppers , onion , asparagus and ginger.

Stir-fry until the pepper is crisp-tender to the bite.

Return the chicken to the wok.

Stir cooking sauce to blend and add to wok.

Stir until bubbly and sauce has thickened.

Stir in the cashews and immediately serve over the rice.

Ingredients

soy sauce, cornstarch, garlic clove, chicken breast halves, hot pepper sauce, sugar, white wine vinegar, dry sherry, chicken broth, cooking oil, roasted cashews, green bell peppers, onion, asparagus spears, fresh ginger, ground ginger, cooked long-grain rice