This easy, but excellent dish was inspired by the cashew and asparagus side-dish I have recently seen at Shu Han’s Mummy, I can cook!. She has chosen my beloved vegetable and my favourite nuts, preparing them in one of the most frequent cooking methods I use, so when I saw her post I realised once more how enriching are my regular peeks at my blogging friends’ adventures… Needless to say, I instantly bookmarked the recipe and waited only for my following visit to farmers market.
Since I needed a quick one-bowl lunch, I have transformed Shu Han’s side-dish into a main course, adding chicken breast pieces I often fry with cashew nuts and serving it in a bowl, on top of steamed rice. I have also slightly changed the sauce ingredients, still binding it with corn starch. Crisp asparagus, roast crunchy cashew nuts and delicate chicken pieces seasoned with a light, slightly sweet sauce created a very interesting, complex combination of flavours. I am really glad to have a new, excellent recipe on my list of asparagus dishes. Thank you, Shu Han, for this brilliant idea! (If you want to see Shu Han’s original version, click here.)
If you look for some asparagus cooking ideas, here are some suggestions:
Preparation: 20 minutes
Ingredients (serves one):
1/2 chicken breast
7 thin green asparagus spears
10 cashew nuts
1 tablespoon soy sauce (or more if using low-sodium sauce)
1 teaspoon water
1 teaspoon sake
1 teaspoon syrup or sugar (I used agave syrup)
1 teaspoon corn starch
Cut up the chicken breast into bite-sized pieces and season it slightly with salt.
Cut up the asparagus spears into bite-sized pieces too.
Combine the sauce ingredients in a glass or small bowl.
Heat a small amount of oil in a pan or wok. Roast the cashew nuts until slightly golden. Put them aside.
Add more oil and stir fry the chicken pieces for about five minutes, add the asparagus spurs and stir fry for about 5-7 minutes (or more, until the chicken is well cooked).
Add the cashew nuts, the sauce and heat, constantly stirring, for about one minute until the sauce thickens.
Sprinkle with ground pepper.
Serve with rice.