Quick and Easy Spicy Cashew Chicken Stir-Fry 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 and easy Spicy Casher Chicken Stir-fry with Asparagus right at home. It is low-fat, low-calorie and done in less time than it takes to call in an order. Much less pick it up.
Equipment
Ingredients
- To Marinate the Chicken
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons dry sherry, Chinese rice wine, or white vermouth
- 1 tablespoon minced fresh ginger or ¼ teaspoon ground
- 1 tablespoon fresh minced garlic or ¼ teaspoon dried
- ½ teaspoon red pepper flakes (optional) for the spicy part
- 2 teaspoons cornstarch
- The Stir-Fry
- pound boneless skinless chicken breast or thigh, cut into bite-sized pieces
- 2 tablespoons neutral oil I like grapeseed 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 or peanuts
Instructions
- If your nuts are not toasted: Heat the oven to 325ºF. Place the nuts on a cookie sheet and put into the oven. Cook for 5 - 10 minutes or until toasted, keeping an eye on them to make sure they do not burn. Remove from oven. 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 saucy sauce 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.
Notes
To retain the fresh green color of the asparagus, blanch for a minute in boiling salted water, remove and immediately plunge in an ice bath ( a bowl of water and ice). Remove, and pat dry. Keep the tops and bottoms separate.
Nutrition
Serving: 1 servingSodium: 487mgFiber: 3gCholesterol: 27mgCalories: 277kcalPolyunsaturated Fat: 14gSaturated Fat: 3gFat: 19gProtein: 14gCarbohydrates: 16g
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