LUCY BURDETTE: I love stir-fried dishes, though I'm never quite satisfied with my results compared to a good Chinese restaurant. But the craving hit me this week, and with asparagus still rocking the garden, I decided to try again. I'd seen a recipe something like this in our local paper for a slow cooker, and adapted it for stir-fry and tweaked the flavors.
This makes four servings if you're serving something on the side, 2-3 generous servings if not
Two boneless chicken breasts
1 tablespoon cornstarch
Ground black pepper
2 to 3 tablespoons sunflower or canola oil
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons catsup
1 tablespoon hot chili sauce (or sweet if you prefer)
1 tablespoon brown sugar
One bunch asparagus
One stalk broccoli
One half large Vidalia onion
3/4 cup cashews, unsalted
Cut the chicken into bite-size pieces, and combine with the cornstarch. Grind fresh pepper over the top, mix that in and set aside. Mix soy sauce, vinegar, catchup, chili sauce, and sugar in a bowl and set aside. (You could also add ginger and garlic, but it had enough going on in the flavor department for my taste. After I tasted, I did add a couple tablespoons of water as it seemed a bit salty.)
Cut the asparagus, onion, and the broccoli into bite-size pieces. Heat 1 tablespoon of the oil in a large skillet and stir fry the broccoli and asparagus until just crispy. Remove to a plate.
Add a little more oil to the pan, and stir fry the onions and cashews until soft and brown. Set all this aside.
Stir fry the chicken until almost cooked through, then add the sauce and cook until bubbly.
And the vegetables back in and heat through. Serve over brown rice.
Hope you enjoy it as much as we did!
When she is not blogging and cooking, Lucy Burdette writes the Key West food critic mysteries.
Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!