ASPARAGUS CHICKEN STIR-FRY

By michellecresta

Ingredients

• 1/2 cup cut fresh asparagus (1-inch pieces)
• 1 teaspoons cornstarch, divided
• 1 egg white
• 3/4 pound boneless skinless chicken breast, cubed
• 2 teaspoons canola oil
• 1/4 cup sherry or chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons sugar
• 3 tablespoons unsalted cashews
• 2 green onions, chopped
• 1 cup hot cooked rice

Preparation

Step 1

Place the asparagus in a steamer basket; place in a saucepan over 1 inch 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.