Active Time
25 MIN
Total Time
40 MIN
Serves : 4
© Lucy Schaeffer

How to Make It

Step 1    

Preheat the oven to 350°. 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.

Step 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 cook 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.

Step 3    

Pour the chicken stock 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.

Step 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.


One Serving 369 cal, 17 gm fat, 2.8 gm sat fat, 9 gm carb, 2.4 gm fiber.

Serve With

Steamed rice.

Suggested Pairing

Spicy, full-bodied Syrah.

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Aggregate Rating value: 4

Review Count: 17

Worst Rating: 0

Best Rating: 5

Author Name: S. Russell

Review Body: Boil the asparagus in the broth? I don't think so. Stir fry them. Way overkill with funky fish sauce here. No need for it, whatsoever, in this recipe. Chicken deserves better than a soak in fish sauce. Far from authentic. I'll stick to my own recipe, thanks.

Review Rating:

Date Published: 2017-06-27