Monday, March 12, 2012

Cashew Chicken with Asparagus and Rice

Prepare 1 cup White Rice according to package directions (we also like this with Brown Rice).

Thinly slice 2 Chicken Breasts, against the grain, then marinate in:

1 Tablespoon White Sherry
2 Tablespoons Soy Sauce
Salt and Pepper

Clean and slice:
1 Yellow Onion into thin wedges
5 stalks Celery into 1/4 inch pieces on the diagonal
1 bunch thin Asparagus cut into one-inch pieces

In a wok, heat 2 Tablespoons Vegetable Oil over high heat.
Quickly stir-fry Chicken in sauce.
Remove from wok, set aside, and wipe wok out with paper towels.

Add 2 more Tablespoons Vegetable Oil to wok and stir-fry vegetables until they are bright and still slightly crunchy.

Stir together:
1 cup Chicken broth
3 T Soy Sauce
2 T White Sherry
1 teaspoon Sriracha Hot Chili Sauce
2 teaspoons sugar

Then return Chicken to wok and pour sauce in.
Then stir in 1 cup roasted Cashews.

When Chicken is heated through, pour in:
2 teaspoons cornstarch dissolved in 1/4 cup water

When sauce bubbles and thickens, remove from heat and serve over hot rice.
Print this recipe

Fresh vegetables for sale at the Channel Islands Harbor Farmers' Market


  1. You really need to give me some advice on photography, I'm amazed on how great your pictures always look, thanks for sharing!

  2. As always, another AMAZING meal!!! This sounds delicious, Susan~

  3. Sounds like a really tasty alternative to take-out!

  4. Way better than the 10 minute special from the corner Chinese restaurant!
    Totally drooling over the fresh veggies at the farmer's market. Due to a bizarre series of 70 degree days, the snow in my back yard has almost melted enough where I can see ground :-)


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