Chicken and Asparagus Stir-Fry

Ingredients:

1 lb. boneless chicken breasts 1 egg white, lightly beaten 1 lb. fresh asparagus 3 tbsp. low-sodium soy sauce 1 tbsp. cornstarch 1/4 c. dry sherry 2 tsp. sesame oil 2 tbsp. vegetable oil 1 tbsp. minced garlic 1 tbsp. minced fresh ginger 1/4 c. chicken broth 1 red pepper, diced 1/2 c. chopped scallions 1/2 c. dry roasted cashews 3 c. cooked brown or white rice

1. Cut chicken into 1 inch squares. Combine with beaten egg white and toss lightly. Set aside.

2. Trim woody bottom ends from asparagus and discard. Cut asparagus into 1 1/2 inch pieces.

3. In a small bowl, combine soy sauce, cornstarch, sherry and sesame oil and stir well.

4. In a large skillet or wok, heat 1 tablespoon vegetable oil. Add garlic and ginger and stir-fry 2 minutes. Add asparagus and stir-fry 1 minute longer. Add chicken broth, cover and cook 2 minutes or until asparagus is crisp-tender. Remove asparagus and wipe pan.

5. Heat remaining tablespoon vegetable oil. Add chicken and stir-fry until opaque. Add asparagus, red pepper, scallions and cashews. Stir sauce and add to pan. Cook until mixture thickens. Serve over rice. Makes 4 servings.