Ingredients
1/2 cup cut fresh asparagus (1-inch pieces)2 teaspoons cornstarch, divided1 egg white3/4 pound boneless skinless chicken breast, cubed2 teaspoons canola oil1/4 cup sherry or chicken broth2 tablespoons reduced-sodium soy sauce2 teaspoons sugar3 tablespoons unsalted cashews2 green onions, chopped1 cup hot cooked rice
Preparation
Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and keep warm.
In a small bowl, combine 1 teaspoon 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 minutes or until no longer pink.
Place the 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 minute or until thickened. Stir in the cashews, onions and asparagus. Serve over rice.
