Cashew Chicken Recipe with Crunchy Asparagus and Chilli

This easy cashew chicken recipe with crunchy asparagus and chilli makes a classic Cantonese-style stir-fried chicken with cashews with a couple of tweaks to accommodate those of us who prefer more crunchy and spice. The beauty of the dish is that if you’re not a fan of fiery flavours, you can skip the chillies and enjoy the dish as it’s meant to be eaten – but offer those who can handle the heat that option. Serve with steamed rice and more spring onions.

Prep Time10

Cook Time10

Total Time20

Course: Sharing, Main

Cuisine: Chinese

Servings:

Calories:

Author: Lara Dunston

Ingredients

Marinade

1 tbsp Shaoxing wine or dry sherry
1 tbsp soy sauce
2 tbsp corn flour
1 tbsp cold water
1 pinch salt optional

Stir-Fry

600 g chicken thigh fillets sliced into roughly 2cm wide pieces
12 asparagus spears trimmed, cut into quarters
4 tbsp vegetable oil
1 cup unsalted roasted cashews
4 garlic cloves finely diced
2 tbsp Shaoxing wine or dry sherry
1 cup spring onions finely sliced
1 bird’s eye chilli sliced, optional

Metric - US Customary

Instructions

Marinate the chicken: to a large bowl, add the chicken thigh pieces and marinade ingredients, and stir to combine well so the chicken pieces are fully coated in the marinade and refrigerate for 30 minutes.
Stir-fry the chicken in two batches: to a hot wok, add the 2 tablespoons of vegetable oil and heat until shimmering, then add half the marinated chicken and stir-fry for a couple of minutes.
Use a slotted spoon to remove the chicken pieces from the wok and transfer them to a bowl, then add remaining chicken, stir-fry for 2 minutes, then transfer them to the same bowl.
Reduce the heat to medium and to the same wok add the other 2 tablespoons of vegetable oil, heat until shimmering, add the cashews and garlic and stir-fry for a minute, stirring constantly to ensure the garlic doesn’t burn.
To the same wok, return the chicken pieces, increase the heat to high again, add the Shaoxing and harder asparagus pieces and stir-fry for a minute or two, add the softer asparagus tips, and stir-fry for another minute or two.
Transfer the stir-fried chicken and asparagus to a serving plate, garnish with sliced spring onions and optional chilli slices, and serve immediately with steamed jasmine rice or fried rice.

Notes

To serve: more spring onions, chilli oil, steamed jasmine rice