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Chicken Stir-Fry with Asparagus and Cashews

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 From 7 ratings.

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rating HELENSHAH2002
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.
rating aaa243
I make this without the cashews and its still delicious. Quick and easy to make.
rating LanniSam
We loved this! Delicious, easy and healthy!  Your wine recommendation of a full bodied syrah was great, We served this with a Stolpman 2004 Syrah - very nice pairing.

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Chicken Stir-Fry with Asparagus and Cashews

  • fast FAST
  • healthy HEALTHY
ACTIVE TIME: 25 MIN
TOTAL TIME: 40 MIN
SERVES: 4
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.
ingredients
  • 1/2 cup raw cashews
  • 1 1/2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons vegetable oil
  • 1/2 cup chicken stock or low-sodium broth
  • 1 pound asparagus, sliced on the diagonal, 1 inch thick
  • 1 tablespoon oyster sauce
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup chopped basil
  • 1/4 cup chopped chives
  • Freshly ground black pepper
directions
  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.
  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.
  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.
  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.

SERVE WITH Steamed rice.

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

WINE Spicy, full-bodied Syrah: 2005 HdV.

Recipe by Stéphane Vivier
From Healthy Dishes That Won’t Weigh You Down
This recipe originally appeared in April, 2008.