Ingredients

• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce, divided
• 2 tablespoons oyster sauce
• 2 tablespoons sugar
• 1 tablespoon and 2 teaspoons cornstarch
• 1 teaspoon toasted sesame oil
• 1.5 lbs skinless, boneless chicken breasts, halved crosswise and sliced into ½”-thick strips
• 4 tablespoons vegetable oil, divided
• 1 cup roasted unsalted cashews
• 1 pound asparagus, woody ends trimmed, tips reserved, sliced into ¾”-long pieces
• 1 bunch scallions, finely chopped
• 4 garlic cloves, finely chopped
• Kosher salt (optional)
• Steamed white rice (for serving; optional)

Prepare the Chicken

In a mixing bowl, combine the sliced chicken with soy sauce and cornstarch until well-coated.

Using your hands helps to ensure the chicken is thoroughly covered. Set aside as you prepare the remaining ingredients.

Toast the Cashews

Heat vegetable oil in a large skillet or wok over medium heat. Add the cashews and cook, stirring frequently, until they are golden brown, about 4 minutes.

Transfer the cashews to a plate using a slotted spoon, leaving the browned oil in the pan.

Stir-Fry the Asparagus

Increase the heat to high. Add the sliced asparagus (excluding the tips) to the pan and cook, tossing occasionally, until bright green and slightly charred in spots, about 3 minutes.

Using a slotted spoon, transfer the asparagus to the plate with the cashews.

Cook the Chicken

If needed, add more vegetable oil to the pan. Add the chicken slices in a single layer and cook, undisturbed, until golden brown on one side, about 2 minutes.

Add the chopped scallions and garlic to the pan. Stir frequently, cooking until the chicken is thoroughly done and the garlic is aromatic, which should take about 1-2 minutes.

Finish the Stir-Fry

Whisk the prepared sauce to mix in any settled cornstarch. Then, add the sauce to the pan and cook, stirring frequently, until it thickens and evenly coats the chicken, about 1 minute.

Return the toasted cashews and asparagus to the pan, tossing to coat everything evenly with the sauce. Remove from heat and taste.

Season with kosher salt, if necessary.

Serve

Serve the cashew chicken stir-fry hot, accompanied by steamed white rice if you like.

Print Pin

Cashew Chicken Stir Fry with Asparagus

Cashew Chicken Stir-Fry with Asparagus combines tender chicken with crunchy cashews, featuring bright, charred asparagus and a savory sauce. The rich aroma of garlic and scallions completes the experience.

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Ingredients

• ▢ 3 tablespoons rice vinegar
• ▢ 2 tablespoons soy sauce divided
• ▢ 2 tablespoons oyster sauce
• ▢ 2 tablespoons sugar
• ▢ 1 tablespoon and 2 teaspoons cornstarch
• ▢ 1 teaspoon toasted sesame oil
• ▢ 1.5 lbs skinless boneless chicken breasts, halved crosswise and sliced into ½”-thick strips
• ▢ 4 tablespoons vegetable oil divided
• ▢ 1 cup roasted unsalted cashews
• ▢ 1 pound asparagus woody ends trimmed, tips reserved, sliced into ¾”-long pieces
• ▢ 1 bunch scallions finely chopped
• ▢ 4 garlic cloves finely chopped
• ▢ Kosher salt optional
• ▢ Steamed white rice for serving; optional

Instructions

• Toss sliced chicken with cornstarch and soy sauce in a medium bowl.
• Set aside.
• Heat oil in a wok over medium heat. Cook cashews for 4 minutes until golden.
• Remove cashews, leaving oil in pan.
• Increase heat to high. Add asparagus pieces to the pan, cook for 3 minutes until bright green and charred.
• Remove asparagus.
• Add oil if needed. Cook chicken in a single layer for 2 minutes until golden.
• Add scallions and garlic, cook for 1-2 minutes until chicken is done and garlic fragrant.
• Whisk sauce to mix cornstarch.
• Add sauce to the pan, cook for 1 minute until thickened.
• Return cashews and asparagus to the pan, toss to coat.
• Remove from heat, season with salt if needed.
• Serve hot with steamed white rice if desired.