SERVES 4
Ingredients
For the Sauce & Marinade Base:
• 0.25 cup (60 ml) Soy Sauce
• 2 tbsp (30 ml) dry sherry
• 2 tbsp tapioca or arrowroot starch
• 1 tsp palm sugar
For the Chicken:
• 12 oz (approx. 340 g) boneless, skinless chicken breasts, trimmed and sliced thin
• 2 tsp (10 ml) olive oil
To Finish the Sauce:
• 0.75 cup (180 ml) Chicken Broth or Stock
For the Aromatics:
• 3 garlic cloves, minced
• 2 tsp grated fresh ginger
• 0.125 tsp red pepper flakes
• 2 tsp (10 ml) olive oil
For the Stir-Fry:
• 1 red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
• 0.25 cup (60 ml) water
• 8 oz (approx. 227 g) asparagus, tough ends trimmed
• 1 (8-oz / 227 g) can water chestnuts, drained and sliced thin
• 0.25 cup roasted unsalted cashews, coarsely chopped
Preparation
1. Prepare Marinade & Sauce Base: In a medium bowl, whisk together the Soy Sauce, dry sherry, tapioca/arrowroot starch, and palm sugar.
2. Marinate Chicken: Measure 2 tbsp of the mixture from Step 1 into a separate bowl. Stir in 2 tsp of olive oil and the sliced chicken. Toss to coat and let marinate for 10 to 30 minutes.
3. Make Sauce: Stir the 0.75 cup of Chicken Broth into the remaining Soy Sauce mixture in the medium bowl. Set this sauce aside.
4. Prepare Aromatics: In a small bowl, combine the minced garlic, grated ginger, red pepper flakes, and the remaining 2 tsp of olive oil. Set aside.
5. Cook Vegetables: Add the bell pepper matchsticks and 0.25 cup of water to a 12-inch nonstick skillet. Cover and cook over high heat until the water is boiling and the pepper begins to soften (about 3 minutes). Uncover, add the asparagus, and cook until the water has evaporated and the vegetables are crisp-tender (about 2 minutes). Transfer the cooked vegetables to a clean bowl.
6. Cook Chicken: Return the now-empty skillet to medium-high heat. Add the chicken with its marinade, breaking up any clumps. Cook until the chicken is lightly browned on all sides but not yet fully cooked (about 6 minutes).
7. Add Aromatics: Clear the center of the skillet. Add the garlic-ginger-oil mixture and cook, mashing the mixture into the pan, until fragrant (15 to 30 seconds).
8. Combine & Thicken: Stir in the water chestnuts and cashews. Whisk the reserved sauce (from Step 3) to recombine it, then add it to the skillet. Simmer until the chicken is cooked through and the sauce has thickened (30 seconds to 2 minutes).
9. Finish: Add the cooked vegetables back into the skillet and toss to coat everything in the sauce. Serve immediately.
