Asparagus Chicken Stir-Fry |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Tender asparagus teams up nicely with chicken and cashews in a mild, pleasing sauce. âMy husband and I have enjoyed this speedy dish on many occasions,â says Deborah Haake of Cochrane, Wisconsin. Ingredients:
1/2 cup cut fresh asparagus (1-inch pieces) |
2 teaspoons cornstarch, divided |
1 egg white |
3/4 pound boneless skinless chicken breast, cubed |
2 teaspoons canola oil |
1/4 cup sherry or chicken broth |
2 tablespoons reduced-sodium soy sauce |
2 teaspoons sugar |
3 tablespoons unsalted cashews |
2 green onions, chopped |
1 cup hot cooked rice |
Directions:
1. Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and keep warm.
2. In a small bowl, combine 1 teaspoon cornstarch and egg white until smooth; add chicken and toss to coat. In a large nonstick skillet or wok, stir-fry chicken in oil for 4-5 minutes or until no longer pink.
3. Place the remaining cornstarch in a small bowl; stir in the sherry or broth, soy sauce and sugar until smooth. Gradually add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cashews, onions and asparagus. Serve over rice. Yield: 2 servings.
|
|