Ingredients
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1 tablespoon soy sauce
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1 garlic clove, minced
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4 chicken breast halves, cut into bite size pieces
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1 tablespoon cornstarch
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1 dash hot pepper sauce
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3/4 teaspoon sugar
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3/4 teaspoon white wine vinegar
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1 teaspoon dry sherry
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1 tablespoon soy sauce
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1 cup chicken broth
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3 tablespoons cooking oil
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1/2 cup salted roasted cashews
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2 medium green bell peppers, cut into bite size pieces
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1 medium onion, cut into 8 wedges
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8 ounces fresh asparagus spears, trimmed and cut into 1-inch pieces
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1 teaspoon cornstarch
Instructions
- In a bowl, stir together the first three ingredients and add chicken; coat well and set aside.
- In another small bowl, mix the cooking sauce ingredients and set aside.
- Place a wok over medium-high heat; when wok is hot, add 2 tablespoons of the oil. When oil is hot, add the cashews and stir until browned (about 1 minute). Remove with a slotted spoon and set aside.
- Add the chicken mixture and stir-fry until meat is no longer pink in the center (about 3 minutes). Remove from wok and set aside.
- Pour the remaining tablespoon oil into the wok. When the oil is hot, add the bell peppers, onion, asparagus and ginger; stir-fry until the pepper is crisp-tender to the bite (about 4 minutes).
- Return the chicken to the wok. Stir cooking sauce to blend and add to wok; stir until bubbly and sauce has thickened. Stir in the cashews and immediately serve over the rice.