Cashew Chicken and Asparagus Stir Fry
Bursting with vibrant flavors and packed with wholesome ingredients, Cashew Chicken and Asparagus Stir Fry is a quick and easy dinner recipe that’s perfect for busy weeknights. Tender chicken pieces, crisp asparagus, and golden toasted cashews are coated in a savory sauce made with soy sauce, oyster sauce, and a drizzle of sesame oil for an irresistible umami punch. Ginger and garlic add aromatic depth, while optional red pepper flakes bring just the right amount of heat. Ready in just 30 minutes, this one-skillet meal pairs perfectly with fluffy white or nutty brown rice, making it a complete, protein-rich dish that's as healthy as it is delicious. Whether you're looking for a fresh take on chicken stir-fry or a vibrant meal to impress, this recipe delivers every time.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 lb asparagus
- 0.5 cup unsalted cashews
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 1.5 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
- 3 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 0.25 tsp salt
- 0.25 tsp black pepper
- 2 green onions, sliced
- 0.25 tsp red pepper flakes (optional)
- 4 cups cooked white rice or brown rice (for serving)
Instructions
Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
Trim the woody ends off the asparagus and cut the spears into 2-inch pieces.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water to make the stir fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add cashews and toast until golden, about 2 minutes. Remove and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Add chicken pieces and cook until browned and cooked through, about 5-6 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add garlic and ginger. Sauté for 30 seconds until fragrant.
Add asparagus to the skillet and stir fry for 3-4 minutes until crisp-tender.
Return the chicken to the skillet along with the stir fry sauce. Stir well and cook for 2-3 minutes, allowing the sauce to thicken and coat everything evenly.
Stir in the toasted cashews and green onions. Add red pepper flakes if desired for a hint of heat.
Serve immediately over cooked white or brown rice and enjoy!
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3340 mg | 145% | |
| Total Carbohydrate | 275.4 g | 100% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 13.7 g | ||
| Protein | 188.5 g | 377% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 322 mg | 25% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3045 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
