Created by Sharsies on March 21, 2012
Step 1: Cut chicken into 1 inch squares. Combine with beaten egg white and toss lightly. Set aside.
Step 2: In a small bowl, combine soy sauce, cornstarch, sherry and sesame oil and stir well.
Step 3: 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.
Step 4: 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 with rice.