Chicken Stir-Fry with Asparagus and Cashews

After yesterday’s risotto, I decided today should be an easy and simple dinner. I found this recipe on Food and Wine. For once I think I actually followed the recipe without adding or deleting anything. My creativity was lagging I guess or maybe it was that the recipe just looked perfect that way it was for a Thursday dinner. I think I start to burn out a little as the week goes on…

Anyway, the dish in all its simplicity was just right. The hubby and kiddo both seemed to like it and one of them even had seconds, so I think it went over well. Happily tomorrow is Friday, dinner out night. As much as I enjoy cooking and creating new dishes, I need a creative break sometimes.

Chicken Stir-Fry with Asparagus and Cashews

  • Servings: 4
  • Difficulty: easy
  • Print

Simple and easy Thai chicken stir-fry. Great for a weeknight.


  • 1/2 cup raw cashews
  • 1 1/2 pounds skinless, boneless chicken breasts, cut into 1 1/2 inch pieces
  • 2 tablespoons of Asian fish sauce
  • 2 tablespoons of vegetable oil of choice (today I used Safflower oil because it has a high smoke point, low saturated fat and is high in healthy fats.
  • 1/2 cup chicken stock or low-sodium broth
  • 1 pound asparagus, sliced on the diagonal, 1 inch thick
  • 1 tablespoon oyster sauce
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup fresh basil, chopped
  • 1/4 cup chives, chopped
  • freshly ground pepper


  1. Pre-heat oven to 350 degrees F.
  2. Spread the cashews on a pan and toast in the oven for about 8 minutes, or until they are slightly browned and fragrant. Set aside and let cool.
  3. In a medium bowl toss the chicken with 1 tablespoon of the fish sauce. In a wok or large skillet, heat the oil until shimmering. Add the chicken in an even layer (I made two batches so I didn’t overcrowd the pan) and cook over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the cooked chicken to a clean bowl.
  4. Add the remaining 1 tablespoon of fish sauce to the pan along with the stock, oyster sauce, lime juice and cayenne pepper. Simmer until the sauce is reduced to 1/3 cup, about 2 minutes. Return the chicken pieces and sliced asparagus to the pan and toss to heat through. Remove the pan from the heat and stir in the cashews, basil and chives. Season with freshly ground black pepper and serve immediately over fresh brown steamed rice.
  5. Food and Wine suggests serving with a spicy, full-bodied Syrah. We drank a full-bodied white Burgundy with this dish and it was delicious.

February 23, 2017

Mise en place. This was emphasized excessively at the Culinary Institute of Arts (CIA) program that I recently undertook. They are so right! Get everything prepped ahead of time.
Browning the chicken


Reducing the sauce
Finished product. Yum!


Same basic recipe with shrimp, broccoli, mixed mushrooms and bell peppers.
Shrimp version – Yum!

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