Asparagus Chicken Stir-Fry

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

1. 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.
2. In a small bowl, combine 1 teaspoon cornstarch and egg white until smooth; add chicken and toss to coat. In a
3. or wok, stir-fry chicken in oil for 4-5 minutes or until no longer pink.
4. 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.

fresh asparagus, cornstarch, egg, chicken, canola oil, sherry, soy sauce, sugar, unsalted cashews, green onions, rice

Taken from www.tasteofhome.com/recipes/asparagus-chicken-stir-fry/ (may not work)