Cashew Chicken And Asparagus Stir Fry

• The Chicken
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 garlic clove, minced
• 4 chicken breast halves, cut into bite size pieces
• The Cooking Sauce
• 1 tablespoon cornstarch
• 1 dash hot pepper sauce
• 3/4 teaspoon sugar
• 3/4 teaspoon white wine vinegar
• 1 teaspoon dry sherry
• 1 tablespoon soy sauce
• 1 cup chicken broth
• Stir-Fry Ingredients
• 3 tablespoons cooking oil
• 1/2 cup salted roasted cashews
• 2 medium green bell peppers, cut into bite size pieces
• 1 medium onion, cut into 8 wedges
• 8 ounces fresh asparagus spears, trimmed and cut into 1-inch pieces
• 1/2 teaspoon minced fresh ginger, or
• 1/4 teaspoon ground ginger
• 2 cups cooked long-grain rice

1. In a bowl, stir together the first three ingredients and add chicken; coat well and set aside.
2. In another small bowl, mix the cooking sauce ingredients and set aside.
3. Place a wok over medium-high heat; when wok is hot, add 2 tablespoons of the oil. When oil is hot, add the cashews and stir until browned (about 1 minute). Remove with a slotted spoon and set aside.
4. Add the chicken mixture and stir-fry until meat is no longer pink in the center (about 3 minutes). Remove from wok and set aside.
5. Pour the remaining tablespoon oil into the wok. When the oil is hot, add the bell peppers, onion, asparagus and ginger; stir-fry until the pepper is crisp-tender to the bite (about 4 minutes).
6. Return the chicken to the wok. Stir cooking sauce to blend and add to wok; stir until bubbly and sauce has thickened. Stir in the cashews and immediately serve over the rice.

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Taken from www.food.com/recipe/cashew-chicken-and-asparagus-stir-fry-120251 (may not work)