Asparagus and Cashew Chicken Stir-fry



  • 1 – 5 oz chicken breast (cut into bite sized pieces)
  • 3/4 tsp garlic (grated)
  • 1/4 tsp ginger (grated)
  • 2 tsp Bragg’s Liquid Aminos
  • 1 tsp Shao Xing Chinese cooking wine (or cooking sherry)
  • 1 1/4 tsp of cornstarch
  • 2 tsp extra virgin olive oil
  • 10 spears asparagus (cleaned, trimmed and cut into bite sized pieces)
  • 1 green onions (sliced)
  • Dash red pepper flakes
  • 1/8 cup low-sodium chicken broth
  • 1 tsp sesame oil
  • 0.25 oz cashews (toasted)


  1. Marinate the chicken in the garlic, ginger, Bragg’s Liquid Aminos, Shao Xing or cooking sherry and 1/4 tsp corn starch at room temperature for 15 minutes.
  2. Heat 1 tsp olive oil in a pan.
  3. Add the chicken and saute until just cooked, about 3 minutes and set aside.
  4. Heat 1 tsp olive oil in a pan.
  5. Add the asparagus, the white parts of the green onion, garlic, ginger and red pepper flakes and saute for 3 minutes.
  6. Mix 1 tsp corn starch into the stock and add it to the asparagus along with 1 tsp Bragg’s Liquid Aminos.
  7. Add the chicken and simmer until the sauce thickens, a few minutes.
  8. Remove from heat ad mix in the sesame oil.
  9. Serve over brown rice and garnish with cashews and the green parts of the green onions.

Asparagus and Cashew Chicken Stir-fry

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