Cashew Chicken Stir Fry with Asparagus Recipe

Stuff You Need

• ¼ cup seasoned rice vinegar
• 2 tablespoons oyster sauce
• 2½ tablespoons soy sauce, divided
• 1½ tablespoons sugar
• 2 teaspoons plus 1 tablespoon cornstarch
• 2 teaspoons toasted sesame oil
• 1 pound boneless, skinless chicken breasts, halved crosswise and sliced into ½-inch thick strips
• 3 tablespoons vegetable oil, divided
• ½ cup roasted cashews (preferably unsalted)
• 2 bunches asparagus, trimmed and sliced on a diagonal into ¾-inch pieces (tips reserved)
• 1 bunch scallions, finely chopped
• 5 garlic cloves, finely chopped
• Kosher salt (optional)
• Steamed white rice, for serving (optional)

Prepare the Chicken

In a medium bowl, toss the chicken with 2 teaspoons cornstarch and 1 tablespoon soy sauce until evenly coated. Set aside while preparing the other ingredients.

Toast the Cashews

Heat 1 tablespoon vegetable oil in a wok or large skillet over medium heat. Add the cashews and cook, stirring often, until golden brown, about 4 minutes.

Transfer the cashews to a plate using a slotted spoon. Leave the browned oil in the pan.

Stir-Fry the Asparagus

Increase heat to high. Add the sliced asparagus pieces (reserve the tips) and cook, tossing occasionally, until bright green and charred in spots, about 3 minutes.

Transfer the asparagus to the plate with the cashews.

Cook the Chicken

Add another tablespoon of vegetable oil if needed. Add the chicken in a single layer and cook undisturbed until golden brown underneath, about 2 minutes.

Add the scallions and garlic. Stir and cook until the chicken is cooked through and the garlic is fragrant, about 1 to 2 minutes.

Finish the Stir-Fry

In a small bowl, whisk together the rice vinegar, oyster sauce, remaining 1½ tablespoons soy sauce, sugar, 1 tablespoon cornstarch, sesame oil, and 2 tablespoons water.

Add the sauce to the pan and cook, stirring, until thickened and everything is evenly coated, about 1 minute.

Return the cashews and asparagus to the pan and toss to coat.

Season with kosher salt to taste.

Serve

Serve hot with steamed white rice, if desired.

Cashew Chicken Stir Fry with Asparagus

This cashew chicken stir-fry is savory, slightly sweet, and full of crunch from roasted cashews and crisp-tender asparagus. A glossy sauce of soy, oyster sauce, and sesame oil ties it all together over juicy strips of chicken.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Ingredients

• ¼ cup seasoned rice vinegar
• 2 tablespoons oyster sauce
• 2½ tablespoons soy sauce divided
• 1½ tablespoons sugar
• 2 teaspoons plus 1 tablespoon cornstarch
• 2 teaspoons toasted sesame oil
• 1 pound boneless skinless chicken breasts, halved crosswise and sliced into ½-inch thick strips
• 3 tablespoons vegetable oil divided
• ½ cup roasted cashews preferably unsalted
• 2 bunches asparagus trimmed and sliced on a diagonal into ¾-inch pieces (tips reserved)
• 1 bunch scallions finely chopped
• 5 garlic cloves finely chopped
• Kosher salt optional
• Steamed white rice for serving (optional)

Instructions

• Toss chicken with 2 tsp cornstarch and 1 tbsp soy sauce. Set aside.
• Heat 1 tbsp oil. Toast cashews until golden, about 4 minutes. Transfer to a plate.
• Increase heat to high. Stir-fry asparagus (tips reserved) until charred, about 3 minutes. Transfer to the plate.
• Add more oil if needed. Cook chicken in a single layer until browned, about 2 minutes.
• Add scallions and garlic. Cook until chicken is cooked through, about 1–2 minutes.
• Whisk together vinegar, oyster sauce, remaining soy sauce, sugar, 1 tbsp cornstarch, sesame oil, and 2 tbsp water.
• Add sauce to the pan. Stir until thickened, about 1 minute.
• Return cashews and asparagus to the pan. Toss to coat.
• Season with kosher salt to taste. Serve with rice.