Photo credit: www.bonappetit.com
Step 1
In a small bowl, mix together ¼ cup seasoned rice vinegar, 2 Tbsp. oyster sauce, 2 Tbsp. soy sauce, 2 Tbsp. sugar, 2 tsp. cornstarch, 2 tsp. sesame oil, and ⅓ cup cool water. Stir until the cornstarch is completely dissolved, then set the sauce aside for later use.
Step 2
Prepare 1 lb. of skinless, boneless chicken breasts. Halve the breasts crosswise and slice them against the grain into strips approximately ½ inch thick, resembling the shape of french fries. In a medium bowl, toss the chicken strips with 1 Tbsp. of cornstarch and 1 Tbsp. of soy sauce until they are evenly coated. This can be done most effectively using your hands. Set the coated chicken aside.
Step 3
In a wok or large stainless-steel skillet, heat 2 Tbsp. of vegetable oil over medium heat. Add ⅔ cup of roasted cashews, preferably unsalted, and sauté, stirring frequently until they turn a golden brown, which should take about 4 minutes. Use a slotted spoon to transfer the cashews to a large plate, leaving the oil in the pan, which should appear light brown.
Step 4
Raise the heat to high and add 2 bunches of asparagus, making sure to trim the woody ends and reserving the tips. Slice the asparagus diagonally into pieces about ¾ inch long, then cook, tossing occasionally, until the asparagus is bright green and slightly charred, which should take around 3 minutes. Move the asparagus to the plate with the cashews using a slotted spoon.
Step 5
Add the remaining 2 Tbsp. of vegetable oil to the pan, then introduce the reserved chicken, spreading it out in a single layer. Allow the chicken to cook undisturbed for about 2 minutes or until it is golden brown on the bottom. Next, incorporate 1 bunch of finely chopped scallions and 6 finely chopped garlic cloves, cooking while stirring often until the chicken is thoroughly cooked and the garlic releases its fragrance, which should take about 1 to 2 minutes.
Step 6
Give the reserved sauce a quick whisk to ensure any settled cornstarch is re-incorporated. Pour the sauce into the stir-fry, cooking while stirring frequently until it thickens and coats all the ingredients, which will take about 1 minute. Finally, add the cashews and asparagus back to the pan, tossing a few times to ensure they are evenly coated in the sauce. Remove the stir-fry from heat, check for seasoning, and adjust with kosher salt if necessary. Serve immediately with steamed white rice if you desire.
Source
www.bonappetit.com