Asparagus Chicken Stir-Fry

This is one of Mike's new favorites. I absolutely love it too! If you or your family isn't too keen on asparagus, this is a good way to eat it because it takes on a lot of the flavor of the sauce. This recipe is easy to double if you want to make more than 2 servings.


1/2 c cut fresh asparagus (1-inch pieces)
2 tsp cornstarch, divided
1 egg white
3/4 lb boneless, skinless chicken breast, cubed
2 tsp canola oil
1/4 c sherry or chicken broth
2 Tbsp reduced-sodium soy sauce
2 tsp sugar
3 Tbsp unsalted cashews
2 green onions, chopped
1 cup hot cooked rice

Place asparagus in a steamer basket; place in a saucepan over 1 inch of water. Bring to a boil; cover and steam for 5-7 mins or until crisp-tender. Drain and keep warm.
In a small bowl, combine 1 tsp cornstarch and egg white until smooth; add chicken and toss to coat. In a large nonstick skillet or wok, stir-fry chicken in oil for 4-5 mins or until no longer pink.
Place remaining cornstarch in a small bowl; stir in the sherry or broth, soy sauce and sugar until smooth. Gradually add to the pan. Bring to a boil; cook and stir for 1 min or until thickened. Stir in the cashews, onions and asparagus. Serve over rice.
Prep time: 30 mins
Yields: 2 servings
1 cup chicken mixture and 1/2 cup rice = 478 cal, 15 g fat, 37 g carbs, 2 g fiber, 42 g protein