This is a quick and easy stir-fry that you can’t go wrong with. You could substitute broccoli for the asparagus & often, I also add sugar snap peas! Use very thin beef slices, or pork instead of the chicken. It’s so Good!
Ingredients:
1 cup cut fresh asparagus (1-inch pieces)
4 teaspoons cornstarch, divided
1 egg white
1 1/2 pounds boneless skinless chicken breast, cubed (3-4 breasts)
2 -3 teaspoons canola oil
1/2 cup sherry or chicken broth
4 tablespoons reduced-sodium soy sauce
4 teaspoons Brown sugar
6 tablespoons unsalted cashews (opt)
4 green onions, chopped (opt)
2 cups hot cooked rice
Directions:
Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and keep warm. In a small bowl, combine 1 teaspoon cornstarch and egg white until smooth; add chicken and toss to coat. In a large nonstick skillet or wok, stir-fry chicken in oil for 4-5 minutes or until no longer pink. Place the remaining cornstarch in a small bowl; stir in the sherry or broth, soy sauce and sugar until smooth. Gradually add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cashews, onions and asparagus. Serve over rice. Yield: 3 to 4 servings.