Saturday, May 9, 2015

Saturday Recipe

This recipe features asparagus once again. I guess if you are one of those who don’t like asparagus (how could you) you could substitute something else.

Chicken Stir-Fry with Asparagus and Cashews

Contributed by Stéphane Vivier


Good News Cashews contain oleic acid, the same monounsaturated fat that makes olive oil so heart-healthy. This chicken-cashew stir-fry is a lighter take on a dish that Stéphane Vivier orders at Rin's Thai in Sonoma, California. Its Asian chicken-stir-fry w asparagusflavors come from a bright mix of fish sauce, oyster sauce and basil—and just a little oil.


  1. 1/2 cup raw cashews
  2. 1 1/2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
  3. 2 tablespoons Asian fish sauce
  4. 2 tablespoons vegetable oil
  5. 1/2 cup chicken stock or low-sodium broth
  6. 1 pound asparagus, sliced on the diagonal, 1 inch thick
  7. 1 tablespoon oyster sauce
  8. 1 tablespoon fresh lime juice
  9. 1/8 teaspoon cayenne pepper
  10. 1/2 cup chopped basil
  11. 1/4 cup chopped chives
  12. Freshly ground black pepper
  1. Preheat the oven to 350°. Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.
  2. 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 and cook over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.
  3. Pour the chicken stock into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
  4. Add the remaining 1 tablespoon of fish sauce to the wok along with the 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 wok and toss to heat through. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir-fry with black pepper and serve right away.
One Serving 369 cal, 17 gm fat, 2.8 gm sat fat, 9 gm carb, 2.4 gm fiber.
Serve With Steamed rice.

Have a great weekend


  1. Hi Jo - our asparagus season is meant to be brilliant this year .. so lots to look forward to - I'm holding off til it comes down in price a little and more importantly I can get out to the farm shop or asparagus and game farm I visit ...

    This looks good - I love asparagus, and cashews ... a great mix here .. cheers Hilary

    1. Thanks Hilary, I am afraid I am too impatient and go to the farm the minute they are selling. Gotta go again today as I have run out. I don't remember any asparagus farms near me, in Kent, but I did have an asparagus bed in my back garden.

  2. I've never actually eaten a cashew b/c of my wacky nut allergy. I've always been afraid to try one in case it's one of the ones that makes me end up in the hospital.

    1. That's a pity JoJo, that's one of my favourite nuts. What am I talking about, I love all nuts.

  3. This sounds yummy sans the asparagus so would substitute that (sorry). Yum

    1. I will have to start a Philistine list for my non asparagus friends Birgit.

  4. This sounds really scrumptious, Jo! I love chicken, and I love asparagus. Thank you so much for sharing. :)

    1. Glad you like it Linda. Asparagus and all.

  5. I love chicken and cashews, sounds good to me