Cashew Chicken with Asparagus and Rice

Prepare 1 cup White Rice according to package directions (we also like this with Brown Rice).

Thinly slice 2 Chicken Breasts, against the grain, then marinate in:

1 Tablespoon White Sherry
2 Tablespoons Soy Sauce
Salt and Pepper

Clean and slice:
1 Yellow Onion into thin wedges
5 stalks Celery into 1/4 inch pieces on the diagonal
1 bunch thin Asparagus cut into one-inch pieces

In a wok, heat 2 Tablespoons Vegetable Oil over high heat.
Quickly stir-fry Chicken in sauce.
Remove from wok, set aside, and wipe wok out with paper towels.

Add 2 more Tablespoons Vegetable Oil to wok and stir-fry vegetables until they are bright and still slightly crunchy.

Stir together:
1 cup Chicken broth
3 T Soy Sauce
2 T White Sherry
1 teaspoon Sriracha Hot Chili Sauce
2 teaspoons sugar

Then return Chicken to wok and pour sauce in.
Then stir in 1 cup roasted Cashews.

When Chicken is heated through, pour in:
2 teaspoons cornstarch dissolved in 1/4 cup water

When sauce bubbles and thickens, remove from heat and serve over hot rice.
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Fresh vegetables for sale at the Channel Islands Harbor Farmers’ Market