Spicy Cashew Chicken with Asparagus
“There’s no need to go out for or pick up Chinese food that is loaded with salt and fat when you can make this quick Spicy Casher Chicken with Asparagus right at home. It is both low-fat and low-calorie and done in less time than it takes to call in an order. Much less pick it up.
Ingredients
- To Marinate the Chicken
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons dry sherry or Chinese rice wine
- 1 tablespoon minced fresh ginger
- 1 tablespoon fresh minced garlic
- ½ teaspoon red pepper flakes (optional
- 2 teaspoons cornstarch
- For the Rest
- pound boneless skinless chicken breast cut into bite-sized pieces
- 2 tablespoons neutral oil
- 1 small yellow onion cut into ½ inch cubes
- 1 small red bell pepper seeded and cut into ½ inch cubes
- 1 zucchini cut into ½ inch cubes
- ½ pound asparagus trimmed, cut into 2-inch pieces, blanched, tops set aside
- Saucy Sauce
- ½ cup low-sodium chicken stock
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon garlic chili sauce optional
- ½ teaspoon sesame seed oil
- ½ teaspoon sugar
- A slurry of 1 teaspoon cornstarch dissolved in 2 teaspoons water
- ½ cup roasted whole cashews
Instructions
- Combine the marinade ingredients together in a bowl, add the chicken and let sit for 10 minutes while you prepare the veggies.
- Mix the chicken stock, soy sauce, garlic chili sauce (if using), sesame seed oil, and sugar together in a bowl. Set-aside.
- Place a wok or large skillet over medium-high heat; heat until hot. Add the oil, swirling to coat the sides; add the chicken and stir-fry for about 2 minutes. Add the onion, bell pepper zucchini, asparagus bottoms, and stir-fry until crisp-tender, about 2 minutes. Add the broth and cook for 1 minute longer, add the asparagus tops along with the slurry to thicken it all up. Stir in the cashews and serve.
Nutrition
Serving: 1gSodium: 487mgFiber: 3gCholesterol: 27mgCalories: 277kcalPolyunsaturated Fat: 14gSaturated Fat: 3gFat: 19gProtein: 14gCarbohydrates: 16g
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