Chicken Stir Fry w/ Asparagus & Cashews
Chicken Stir Fry w/ Asparagus & Cashews might be just the main course you are searching for. This gluten free, dairy free, and whole 30 recipe serves 4 and costs $3.74 per serving. One serving contains 398 calories, 43g of protein, and 19g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is liked by 221 foodies and cooks. It is brought to you by Recipe Girl. A mixture of chives, fat-free chicken broth, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Asparagus and Tofu Stir-Fry with Cashews, Chicken, Cashews & Broccoli Stir Fry, and Chicken Stir Fry with Potato, Cashews, and Curry Leaves.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1 pound asparagus, sliced on the diagonal (1-inch thick)
freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup chopped chives
1/2 cup low-sodium, fat-free chicken broth
2 Tablespoons fish sauce
1/2 cup chopped fresh basil
1 Tablespoon freshly squeezed lime juice
1 Tablespoon oyster sauce
1/2 cup raw cashews
1 1/2 pounds skinless, boneless, boneless chicken breasts, cut into 1 1/2-inch pieces
2 Tablespoons vegetable oil
Equipment:
oven
frying pan
bowl
wok
slotted spoon
Cooking instruction summary:
1. Preheat oven to 350°F. Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.2. In a medium bowl, toss the chicken with 1 Tablespoon of the fish sauce. In a wok or large skillet, heat the oil until shimmering. Add the chicken in an even layer and cool over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.3. Pour the chicken broth into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.4. Add the remaining 1 Tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper. Simmer until the sauce is reduced to 1/3 cup, about 2 minutes. Return the chicken pieces and sliced asparagus to the wok and toss to heat through. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir fry with black pepper and serve right away.
Step by step:
1. Preheat oven to 350°F.
2. Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant.
3. Let cool.
4. In a medium bowl, toss the chicken with 1 Tablespoon of the fish sauce. In a wok or large skillet, heat the oil until shimmering.
5. Add the chicken in an even layer and cool over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.
6. Pour the chicken broth into the wok and bring to a simmer, scraping up any browned bits.
7. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
8. Add the remaining 1 Tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper. Simmer until the sauce is reduced to 1/3 cup, about 2 minutes. Return the chicken pieces and sliced asparagus to the wok and toss to heat through.
9. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir fry with black pepper and serve right away.
Nutrition Information:
