Chicken Stir-fry with Asparagus & Cashewnuts

½ kg chicken breast (cut into bite sized pieces)
1 tsp ginger-garlic (grated)
1 tbsp soy sauce
1 tbsp of the cornstarch
1 tbsp oil
few asparagus (cleaned and cut into bite sized pieces)
2 small onions (sliced)
1/4 teaspoon red pepper flakes
1/2 cup chicken stock
1 teaspoon sesame oil/ or any cooking oil
8-10 handful cashews (toasted)
Marinate the chicken in the ginger-garlic, soy sauce and corn starch for ½ hr.
In a wok heat the oil, add the chicken and saute until just cooked.
In another pan add the asparagus, green onions, garlic, ginger and red pepper flakes and saute
Mix the corn starch into the stock and add it to the asparagus along with the soy sauce.
Add the chicken and simmer until the sauce thickens.
Remove from heat, mix in the sesame oil.
Serve over boiled rice and garnish with cashews and the green parts of the green onions.

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