Cashew Chicken and Asparagus Recipe

Step 1

Whisk ¼ cup seasoned rice vinegar, 2 Tbsp. oyster sauce, 2 Tbsp. soy sauce, 2 Tbsp. sugar, 2 tsp. cornstarch, 2 tsp. sesame oil, and ⅓ cup cool water in a small bowl until cornstarch is dissolved; set sauce aside.

Step 2

Toss 1 lb. skinless, boneless chicken breasts, halved crosswise, sliced against the grain into ½”-thick strips (about the size of french fries), with remaining 1 Tbsp. cornstarch and 1 Tbsp. soy sauce in a medium bowl until chicken is coated (your hands work best here). Set aside.

Step 3

Heat 2 Tbsp. vegetable oil in a wok or large stainless-steel skillet over medium. Add ⅔ cup roasted cashews, preferably unsalted, and cook, stirring often, until golden brown, about 4 minutes. Using a slotted spoon, transfer to a large plate. (Oil left in pan will be a light brown.)

Step 4

Increase heat to high. Add 2 bunches asparagus, woody ends trimmed, tips reserved, sliced on a diagonal into ¾”-long pieces, and cook, tossing occasionally, until bright green and charred in spots, about 3 minutes. Using slotted spoon, transfer to plate with cashews.

Step 5

Add remaining 2 Tbsp. vegetable oil to pan, then add reserved chicken and arrange in a single layer. Cook undisturbed until chicken is golden brown underneath, about 2 minutes. Add 1 bunch scallions, finely chopped, and 6 garlic cloves, finely chopped, and cook, stirring often, until meat is cooked through and no longer pink and garlic is fragrant, 1–2 minutes.

Step 6

Whisk reserved sauce just to reincorporate any cornstarch that has settled at the bottom of the bowl. Add to stir-fry and cook, stirring often, until thickened and ingredients are coated, about 1 minute. Add cashews and asparagus and stir a few times to coat in sauce. Remove stir-fry from heat; taste and season with kosher salt if needed. Serve stir-fry with steamed white rice if desired.