1 lb. boneless chicken breasts
1 egg white, lightly beaten
1 lb. fresh asparagus
3 tbsp. low-sodium soy sauce
1 tbsp. cornstarch
1/4 c. dry sherry
2 tsp. sesame oil
2 tbsp. vegetable oil
1 tbsp. minced garlic
1 tbsp. minced fresh ginger
1/4 c. chicken broth
1 red pepper, diced
1/2 c. chopped scallions
1/2 c. dry roasted cashews
3 c. cooked brown or white rice

1. Cut chicken into 1 inch squares. Combine with beaten egg white and toss lightly. Set aside.

2. Trim woody bottom ends from asparagus and discard. Cut asparagus into 1 1/2 inch pieces.

3. In a small bowl, combine soy sauce, cornstarch, sherry and sesame oil and stir well.

4. In a large skillet or wok, heat 1 tablespoon vegetable oil. Add garlic and 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.

5. 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. Makes 4 servings.