Asparagus cashew chicken

The asparagus is still coming and I am still inventing recipes and enjoying the bounty of this delicious vegetable.  If you don’t care for asparagus, feel free to substitute snow peas which will be coming into season very soon now.
Serve this on a bed of rice or rice noodles for a delicious main dish.

2 & 2/3 cup low sodium chicken broth
2/3 Tablespoon cornstarch
1 Tablespoon soy sauce
1 Tablespoon rice vinegar
1 inch knob of fresh ginger, peeled and grated
1 & 1/2 cups quartered mushrooms of choice
1 cup chopped onions or green onions (Vidalias are awesome now!)
1 teaspoon minced garlic
8 oz. boneless, skinless chicken breast, cut into bite-size pieces
salt and pepper to taste
1 cup fresh asparagus, trimmed and cut into 2 inch pieces
1/3 cup roasted cashews
2 Tbsp. tops of green onion cut into small pieces for garnish

In a medium bowl, stir cornstarch into the broth until dissolved. Mix in soy sauce, vinegar and ginger.
Bring a wok or large, heavy-bottomed skillet sprayed with nonstick spray to a medium high heat.  Add mushrooms, and onion. Cook and stir until slightly softened. Add garlic and cook for 1 minute, stirring constantly.
Season chicken with salt and pepper and add to wok.  Cook about 3 minutes.  Add asparagus and snow peas and cook 1-2 minutes.
Stir cornstarch sauce well and add to the wok. Cook and stir until sauce has thickened slightly, about 2 minutes. Enjoy!

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