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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Asparagus and Cashew Chicken Stir-fry

[heart_this] · May 27, 2009 · 37 Comments

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

Asparagus and Cashew Chicken Stir-fry

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 4
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

Chicken, Chinese, Food, Low-carb, Main Course, Recipe

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Reader Interactions

Comments

  1. Elizabeth says

    May 28, 2009 at 12:20 am

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

    Reply
  2. Anonymous says

    May 28, 2009 at 1:19 am

    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.

    Reply
  3. Patsyk says

    May 28, 2009 at 1:52 am

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

    Reply
  4. HoneyB says

    May 28, 2009 at 2:02 am

    This is one great looking dish!

    Reply
  5. Katrina says

    May 28, 2009 at 3:07 am

    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!

    Reply
  6. Christina says

    May 28, 2009 at 3:09 am

    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.

    Reply
  7. Kerstin says

    May 28, 2009 at 3:13 am

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

    Reply
  8. MaryBeth says

    May 28, 2009 at 3:17 am

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

    Reply
  9. Deborah says

    May 28, 2009 at 3:25 am

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

    Reply
  10. Morticia Addams 7 says

    May 28, 2009 at 3:27 am

    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

    Reply
  11. Rosa's Yummy Yums says

    May 28, 2009 at 4:02 am

    A gorgeous stir-fry! Yummy!

    Cheers,

    Rosa

    Reply
  12. Katie says

    May 28, 2009 at 9:56 am

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

    Reply
  13. oneordinaryday says

    May 28, 2009 at 11:44 am

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

    Reply
  14. La Table De Nana says

    May 28, 2009 at 11:53 am

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

    Reply
  15. Happy cook says

    May 28, 2009 at 12:03 pm

    I love the idea of stir fry with asperagus.

    Reply
  16. lisaiscooking says

    May 28, 2009 at 12:45 pm

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

    Reply
  17. Jan says

    May 28, 2009 at 1:14 pm

    Mmmm yum! My kind of dinner.

    Reply
  18. Marta says

    May 28, 2009 at 1:16 pm

    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 🙂

    Reply
  19. zoe says

    May 28, 2009 at 1:49 pm

    I love this! Im gonna make it this week!

    Reply
  20. Mommy Gourmet says

    May 28, 2009 at 3:03 pm

    That sounds and looks so good.

    Reply
  21. Soma says

    May 28, 2009 at 3:21 pm

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

    Reply
  22. Jeph says

    May 28, 2009 at 4:19 pm

    This one’s DEFINITELY a winner!!

    Reply
  23. diva says

    May 28, 2009 at 4:59 pm

    this looks great!!! comfort food.

    Reply
  24. Rachel says

    May 28, 2009 at 5:37 pm

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

    Reply
  25. Anonymous says

    May 28, 2009 at 7:31 pm

    So many ingredients, so much flavor!

    Reply
  26. meeso says

    May 28, 2009 at 8:43 pm

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

    Reply
  27. Dawn says

    May 28, 2009 at 8:58 pm

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

    Reply
  28. Bunny says

    May 28, 2009 at 10:47 pm

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

    Reply
  29. tigerfish says

    May 28, 2009 at 11:59 pm

    That’s another healthy meal!

    Reply
  30. finsmom says

    May 29, 2009 at 1:33 am

    I love love love cashews in stirfrys! Yum!

    Reply
  31. mycookinghut says

    May 29, 2009 at 11:55 am

    simple and delicious dish! Thumbs up!

    Reply
  32. Marsha Calhoun says

    May 29, 2009 at 3:51 pm

    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!

    Reply
  33. studyzone says

    May 30, 2009 at 4:15 pm

    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?

    Reply
  34. Kevin says

    May 30, 2009 at 7:57 pm

    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.

    Reply
  35. Anncoo says

    May 31, 2009 at 4:14 pm

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

    Reply
  36. Hapa Couple says

    February 29, 2012 at 9:10 am

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

    Reply
  37. Hilary says

    February 15, 2019 at 4:02 am

    This was delicious! I substituted broccoli for the asparagus and it was heavenly. And very simple. I’d never used fresh ginger before, it was much sweeter and milder than I thought. Not nearly as harsh as dried ginger can be. Thanks for another delicious meal. Your recipes never disappoint!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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