Tender chicken and crisp asparagus are tossed in a savory garlic-ginger sauce and finished with roasted cashews for a quick stir-fry you can have on the table in about 30 minutes. Serve it over hot rice for an easy takeout-style dinner at home.
Asian |
Chinese New Year |
High Protein |
Low Calorie |
Low Carb |
Low Sugar |
Entrees |
Poultry Dishes
Cashew Chicken
Nutritional Information
Calories
302
Fats
15.2 g
Protein
30.5 g
Carbs
11.1 g
Really tasty, a little on the salty side, but that’s expected with any Asian food. The asparagus gives it a nice touch.
Ingredients
- 1 pound boneless, skinless chicken breast, cubed
- 2 teaspoons minced garlic, divided
- 2 teaspoons ground ginger, divided
- 2 tablespoons soy sauce, divided
- 1 tablespoon white wine
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil, divided
- 16 ounces asparagus, cut in 1-inch pieces
- 2 green onions, sliced, white and green parts divided
- 1/4 teaspoon crushed red pepper
- 1/2 cup chicken stock
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 cup roasted cashews
Directions
1
In a large ziplock bag, add chicken, 1 teaspoon garlic, 1 teaspoon ginger, 1 tablespoon soy sauce, wine and 1 teaspoon cornstarch.
2
Marinate at room temperature for 15 minutes.
3
Heat 1 tablespoon of vegetable oil in a skillet.
4
Add the chicken and saute until just cooked, about 3 minutes, and set aside.
5
In another deep skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
6
Add the asparagus, the white parts of the green onions, 1 teaspoon garlic, 1 teaspoon ginger and the red pepper flakes.
7
Saute for 3 minutes.
8
Stir 1 tablespoon cornstarch into the chicken stock and add it to the asparagus along with 1 tablespoon soy sauce. Mix well.
9
Add the chicken, stir to blend and simmer until the sauce thickens, a few minutes.
10
Remove from heat and mix in the sesame oil.
11
Garnish with cashews and the green part of the green onions.
12
Serve over hot rice.
Recipe adapted from closetcooking.com
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