step 1
Slow CAP Cup Experience Rice Vinegar, 2 TBSP. Oyster sauce, 2 TBSP. Soy sauce, 2 TBSP. Sugar, 2 teaspoons. Cornstarch, 2 teaspoons. Sesame oilAnd 4 Cup cool water In a small bowl until the cornstarch is dissolved; Set the sauce on one side.
step 2
Toss 1 Lb. Skinless, boneless chicken breast, half crosswiz, chopped against grains ½ “-thick strips (about the size of French fries)With the rest 1 tbsp. Cornstarch And 1 tbsp. Soy sauce In a medium bowl until the chicken is coated (your hands do the best work here). Cancel.
step 3
Heat 2 TBSP. Vegetable oil A pan on medium or large stainless-steel pan. Add ⅔ Cup roasted cashews, preferably unsaltedAnd cook, often stirring, golden brown, for about 4 minutes. Transfer to a large plate, using a slapped spoon. (The oil left in the pan will be a light brown.)
step 4
Increase heat to high. Add 2 bunches asparagus, woody ends trimmed, tips reserved, chopped on a diagonalAnd cook, sometimes tossing, until bright green and spots, for about 3 minutes. Using slated spoon, move to the plate with cashews.
Step 5
Add the remaining 2 TBSP. Vegetable oil To pan, then add reserved chicken and arrange it in the same layer. Cook until the chicken becomes golden brown, about 2 minutes. Add 1 bunch scalian, finely choppedAnd 6 garlic cloves, finely choppedAnd cooking, often stirring, until the meat is cooked and no longer pink and garlic, 1-2 minutes.
Step 6
Whisk reserved sauce is settled under the bowl only to regenerate any cornstarch. Add to stir-fold and cook, often stirring, until the thick and the material is coated, about 1 minute. Add cashews and asparagus and shake a few times to coat into the sauce. Remove the stir from the heat; With taste and season kosher salt if needed. Serve stirring with Boiled white rice if desired.
