10 small spears asparagus fresh trimmed cut into bite-size pieces
8 ounce bamboo skewers drained sliced canned
2 cups cabbage shredded
1 tablespoon cajun seasoning blend to taste (such as Tony Chachere's®)
0.5 cup cashew pieces
3 stalks celery chopped
1.3 cups chicken broth
1 tablespoon cornstarch
2 green onions chopped
2 tablespoons olive oil divided
1 pinch paprika to taste
0.5 bell pepper red cut into thin strips
4 chicken breast halves boneless skinless cut into bite-size pieces
4 teaspoons soya sauce divided
25 sugar snap peas chopped
Equipment
bowl
frying pan
whisk
wok
Directions
Sprinkle chicken pieces with Cajun seasoning.
Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes.
Remove chicken from pan and drain any accumulated liquids.
Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
Stir chicken into cabbage mixture.
Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute.
