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Chicken Stir-Fry with Asparagus and Cashews

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(440 people have added this recipe to their favorites.)

Good News Cashews contain oleic acid, the same monounsaturated fat that makes olive oil so heart-healthy. This chicken-cashew stir-fry is a lighter take on a dish that Stéphane Vivier orders at Rin’s Thai in Sonoma, California. Its Asian flavors come from a bright mix of fish sauce, oyster sauce and basil—and just a little oil.

Pairing Suggestion

Spicy, full-bodied Syrah: 2005 HdV.

Chicken Stir-Fry with Asparagus and Cashews

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(440 people have added this recipe to their favorites.)
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Chicken Stir-Fry with Asparagus and Cashews

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Chicken Stir-Fry with Asparagus and Cashews

I love how versatile this dish is! I have made it with shrimp, substituting lemon for the lime juice and it is a big success. I also serve it with soba noodles–a little healthier that white rice.

Posted by: shogan4021 on June 5, 2008

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It appeared to have the makings of a good recipe but the flavors didn't come together.  I reduced the fish sauce by half but it was still too strong.  If making it again I would marinate the chicken in soy sauce & garlic.  The sauce amounts need to be doubled to be moist enough to serve with rice.  Too many other better stir fry recipes to bother with this one again.

Posted by: HELENSHAH2002 on April 24, 2008

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I make this without the cashews and its still delicious. Quick and easy to make.

Posted by: aaa243 on April 17, 2008

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