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.
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.