Description
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.
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
Instructions
- 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