Categories: Poultry- Chicken

Ingredients

• 1/'2 cup water
• 1/4 cup soy sauce
• 1/4 cup white wine Worcestershire sauce
• 1 Tbsp. cornstarch
• 1 tsp. sugar
• 1/2 tsp. ground ginger
• 1 lb. skinned and boned chicken breast halves, cut into 1/2-inch pieces
• 2 Tbsp. vegetable oil
• 1/4 to 1/2 tsp. dried crushed red pepper
• 1/2 lb. fresh asparagus spears, cut into 2-inch pieces
• 1 (2oz.) pkg. cashews
• Hot cooked rice

Directions

1. Combine first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 15 minutes.
2. Remove chicken from marinade, reserving marinade.
3. Heat oil in a large skillet or wok over medium-high heat 2 minutes; add red pepper, and stir-fry 1 to 2 minutes or until blackened. Add chicken, and stir-fry 2 minutes. Add reserved marinade; cover and cook over medium-low heat 2 minutes or until chicken is done. Add asparagus, and stir-fry 1 minute. Stir in cashews. Serve over hot cooked rice.

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