Ingredients

1 lb boneless chicken breasts
1 egg white, lightly beaten
1 lb fresh asparagus
3 tbsp low-sodium soy sauce
1 tbsp cornstarch
¼ cup dry sherry
2 tsp sesame oil
2 tbsp vegetable oil
1 tbsp Derlea Minced Garlic
1 tbsp Derlea Minced Ginger
¼ cup chicken broth
1 red pepper, diced
½ cup chopped scallions
½ cup dry roasted cashews
3 cup cooked brown or white rice

Cooking Directions

Cut chicken into 1 inch squares. Combine with beaten egg white and toss lightly. Set aside.
Trim woody bottom ends from asparagus and discard. Cut asparagus into 1 1/2 inch pieces.
In a small bowl, combine soy sauce, cornstarch, sherry and sesame oil and stir well. In a large skillet or wok, heat 1 tablespoon vegetable oil. Add Derlea Garlic and Derlea Ginger and stir-fry 2 minutes. Add asparagus and stir-fry 1 minute longer. Add chicken broth, cover and cook 2 minutes or until asparagus is crisp-tender. Remove asparagus and wipe pan. Heat remaining tablespoon vegetable oil. Add chicken and stir-fry until opaque. Add asparagus, red pepper, scallions and cashews. Stir sauce and add to pan. Cook until mixture thickens. Serve over rice.

Servings: 4