Asparagus and Cashew Chicken Stir-fry

Asparagus and Cashew Chicken Stir-fry


I like to keep a few quick meal ideas around for week nights when I don't have a lot of time to cook and this stir-fry is one of them. Really this recipe is more of a guideline where you can use whatever meat and vegetables that you want. You can also play around with the flavours by using different sauces. This time I went with asparagus because I had a bunch of it in the fridge and some chicken that I had in the freezer. I like adding nuts to dishes like this and the cashews were definitely invited to the party. I would normally make this with the garlic as stated in the recipe but this time I actually used some ramps or wild leeks as I had them on hand as well. Stir-fry's come together quickly so I like to have all of the ingredients chopped and at the ready. That means that the meat usually only gets to marinate for as long as it takes my to get everything else ready. The cooking takes very little time so this meal is usually on your plate in well under 30 minutes. Quick, simple and tasty; just the way I like it. I normally serve this on brown rice but you could easily replace swap in noodles, etc.

Asparagus and Cashew Chicken Stir-fry

(makes 4 servings)
Printable Recipe

Ingredients:
1 pound chicken breast (cut into bite sized pieces)
1 teaspoon garlic (grated)
1 teaspoon ginger (grated)
1 tablespoon soy sauce
1 tablespoon Shao Xing Chinese cooking wine (or cooking sherry)
1 teaspoon of the cornstarch
1 tablespoon oil
1 tablespoon oil
1 pound asparagus (cleaned, trimmed and cut into bite sized pieces)
2 green onions (sliced)
1 teaspoon garlic (grated)
1 teaspoon ginger (grated)
1/4 teaspoon red pepper flakes
1/2 cup chicken stock
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon sesame oil
1 handful cashews (toasted)

Directions:
1. Marinate the chicken in the garlic, ginger, soy sauce, Shao Xing and corn starch at room temperature for 15 minutes.
2. Heat the oil in a pan.
3. Add the chicken and saute until just cooked, about 3 minutes and set aside.
4. Heat the oil in a pan.
5. Add the asparagus, the white parts of the green onions, garlic, ginger and red pepper flakes and saute for 3 minutes.
6. Mix the corn starch into the stock and add it to the asparagus along with the soy sauce.
7. Add the chicken and simmer until the sauce thickens, a few minutes.
8. Remove from heat ad mix in the sesame oil.
9. Serve over brown rice and garnish with cashews and the green parts of the green onions.

Similar Recipes:
Beef and Asparagus Stir-fry
Beef and Garlic Scape Stir-fry
Asparagus Carbonara

36 comments:

Elizabeth said...

wow...I have not had dinner yet and that looks seriously good! Lovely!

danamccauley said...

I think cashews are one of the most underused ingredients - good for you for using them! Peanuts can be great but the sweetness of cashews is perfect with asparagus.

Patsyk said...

That stir-fry looks like a perfect weeknight meal. I love adding nuts to stir-frys for the contrast in texture.

HoneyB said...

This is one great looking dish!

Katrina said...

Yum, Kevin, Yum! I don't always comment, but I read all your posts and drool and secretly wish you were my personal chef. Sigh!

Christina said...

Beautiful pic! I love using stir-fries as back up meals b/c you're right - you can swap out any meat and veggie. It's a good way to use up what's in the fridge.

Kerstin said...

What a perfect weeknight meal! I love the idea of asparagus and cashews together in a stir-fry, it looks SO good!

MaryBeth said...

You have my husband drooling and insisting that I tell you he would eat this for dinner in a heart beat!!!

Deborah said...

I'm all about fast meals, so I'll have to keep this recipe close by!

Morticia Addams 7 said...

Kevin, I just discovered your blog while looking for a recipe for clafoutis. I hadn't made it since last year and needed to refresh my memory on order of ingredients. You have a superb site so I bookmarked it. I've been cooking great food in small kitchens for many years! Funny how so many mediocre cooks have big kitchens and pro stoves they don't use. LOL

Rosa's Yummy Yums said...

A gorgeous stir-fry! Yummy!

Cheers,

Rosa

Katie said...

I'm still looking for ways to use asparagus while it's still around, and this sounds perfect!

oneordinaryday said...

Looks great and I'm not even a big fan of stir-fry. You might bring me around though.

La Table De Nana said...

Looks great Kevin..I love these types of dishes..
I love making them too..

Happy cook said...

I love the idea of stir fry with asperagus.

lisaiscooking said...

This sounds like a delicious combination, and the cashews on top look great!

Jan said...

Mmmm yum! My kind of dinner.

Marta said...

You're right, stir-frys are so quick and easy, they make the perfect stress-free week-night supper. this version looks delicious, very juicy :)

zoe said...

I love this! Im gonna make it this week!

Mommy Gourmet said...

That sounds and looks so good.

Soma said...

This is sooo good. i made asparagus & almond chicken stir fry which i will post soon. love the crunchiness of the asparagus.

Jeph said...

This one's DEFINITELY a winner!!

diva said...

this looks great!!! comfort food.

Rachel said...

Stopping by for the first time...your recipes look delicious! My family LOVES asparagus!

duodishes said...

So many ingredients, so much flavor!

meeso said...

Wow, that looks perfect and light... full of flavor but not heavy at all!

Dawn said...

wayyyy better than any take-out.
nicely done. I love crispy cashews in my stir fry dishes.

Bunny said...

Very nice Kevin, I like it that you can add what you want and swithc things around. Love that picture!

tigerfish said...

That's another healthy meal!

finsmom said...

I love love love cashews in stirfrys! Yum!

mycookinghut said...

simple and delicious dish! Thumbs up!

Marsha Calhoun said...

I mad this last night because I had some asparagus that needed using, and also some cilantro (which I figured wouldn't hurt anything). It was great - I didn't have much green onion, but the added cilantro and a squeeze of lime at the end added up to something stellar. (Also, I used chicken thigh meat because thighs were on sale, and cooked it just a bit longer.) Thanks for the inspiration!

studyzone said...

Great recipe - can't wait to give it a try! I've never stir-fried asparagus before, but I've seen other recipes that blanch the asparagus first before adding to the stir-fry. It looks like you added yours straight up - were you using thinner asparagus?

Kevin said...

studyzone: I used medium to thicker asparagus. I find that asparagus sautees well in a bit of oil. You will know when it is ready when it changes to a darker shade of green.

Anncoo said...

This looks like a Chinese fried rice, you may find something very similar in Chinese restaurant.

Hapa Couple said...

We made this tonight minus the cashews and it was great! Thanks for sharing.

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