Ingredients:
1 tablespoon soy sauce
1 teaspoon cornstarch
1 garlic cloves, minced
4 chicken breast halves, cut into bite size pieces
1 tablespoon cornstarch
1 dash hot pepper sauce
3/4 teaspoon sugar
3/4 teaspoon white wine vinegar
1 teaspoon dry sherry
1 tablespoon soy sauce
1 cup chicken broth
3 tablespoons cooking oil
1/2 cup salted roasted cashews
2 medium green bell peppers, cut into bite size pieces
1 medium onions, cut into 8 wedges
8 ounces fresh asparagus spears, trimmed and cut into 1-inch pieces
1/2 teaspoon minced fresh ginger, or
1/4 teaspoon ground ginger
2 cups cooked long-grain rice
Directions:
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.
Servings: 4
Time preparation: 30 min.
Time total: 30 min.