Asparagus and Cashew Chicken Stir-fry

(makes 4 servings)

Ingredients:
1 pound chicken breast (cut into bite sized pieces)
1 teaspoon garlic (grated)
1 teaspoon ginger (grated)
1 tablespoon soy sauce
1 tablespoon Shao Xing Chinese cooking wine (or cooking sherry)
1 teaspoon of the cornstarch
1 tablespoon oil
1 tablespoon oil
1 pound asparagus (cleaned, trimmed and cut into bite sized pieces)
2 green onions (sliced)
1 teaspoon garlic (grated)
1 teaspoon ginger (grated)
1/4 teaspoon red pepper flakes
1/2 cup chicken stock
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon sesame oil
1 handful cashews (toasted)

Directions:
1. Marinate the chicken in the garlic, ginger, soy sauce, Shao Xing and corn starch at room temperature for 15 minutes.
2. Heat the oil in a pan.
3. Add the chicken and saute until just cooked, about 3 minutes and set aside.
4. Heat the oil in a pan.
5. Add the asparagus, the white parts of the green onions, garlic, ginger and red pepper flakes and saute for 3 minutes.
6. Mix the corn starch into the stock and add it to the asparagus along with the soy sauce.
7. Add the chicken and simmer until the sauce thickens, a few minutes.
8. Remove from heat ad mix in the sesame oil.
9. Serve over brown rice and garnish with cashews and the green parts of the green onions.