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cashew chicken stir fry

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.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 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.