Chicken And Asparagus With Cashews

It was time for chicken again. Both Larry and Gabe (our roommate at the moment) had asked for chicken Parmigiano, however, we just had pasta and we just had something with a tomato base Shrimp Fra Diavalo, so I opted for something different. I still made chicken, but I made an Asian chicken stir-fry with asparagus and cashews served over rice with some green onion pancakes instead. Green Onion Pancakes The boys were delighted with my culinary change in plans and gobbled it all up. 

Chicken and Asparagus With Cashews

Stir-fries are always a good option to make. They are quick and easy to make and always taste good too. They are also very versatile, and anything goes. I tend to add a lot of vegetables to my stir-fries too, making them even healthier. For instance, this particular recipe only called for asparagus. I love asparagus, but I love a lot of other vegetables too, so I added some mushrooms, shallots, and red peppers as well. It made the dish deliciously colorful and healthier with the added extras.

1 1/2-2 lbs chicken breasts, cut into chunks about 1-2 inches in size

1 lb asparagus, cut into pieces about 1-1 1/2 inches in size

1/2 red bell pepper, cut into thin strips

1-1 1/2 cups sliced mushrooms

1 shallot, sliced very thin

1 TBSP garlic

1/2 cup cashews

1 tsp crispy garlic in chili oil, optional

2 TBSP Asian fish sauce

1/2 cup chicken broth

1 TBSP oyster sauce

1-2 TBSP lime juice

cayenne pepper to taste

black pepper to taste

olive oil or vegetable oil for cooking – you know I ALWAYS use olive oil

1/2 cup basil, chiffonade

Toast the cashews for about 3-5 minutes to brown them slightly. I find the easiest way to toast them is to just cook them in a dry skillet over an open flame, but you can roast them in the oven too if you prefer, at 350*F or 180*C for about 8 minutes.

Combine the chicken broth, lime juice, oyster sauce, fish sauce, peppers, and crispy chili oil together and set aside until ready to use.

Get a large skillet or wok very hot, add the oil, then add the vegetables and cook for about 2-3 minutes, stirring often. I have both woks and skillets, but I prefer my cast iron skillet. That is my favorite cooking pan.

Add the chicken and continue to cook until the chicken is completely cooked, again, stirring often.

When the chicken is cooked, add the liquid mixture and mix together thoroughly. Bring to a boil, then reduce the heat to a simmer and continue to cook for an additional 2-3 minutes. Add about 1/2 of the chopped basil right at the very end of the cooking process, reserving some for a topping later.

When everything is hot, serve immediately over cooked rice or Asian noodles and top with the remaining chopped basil. If you are serving wine on the side, as I always do, a dry white wine is the best option. It will be light and will compliment the meal perfectly without overpowering the flavors of the sauce.

Happy New Year everyone. May 2024 bring good health, happiness and prosperity to all. Stay safe and stay well. ’Til next time.