Cashew Chicken

Cashew chicken is a popular dish at our house. I usually end up making two batches one the regular way and another without the cilantro and lime. It not the kids it is my husband who is one of those people who just doesn't like cilantro. So sad because I love it. It is just one of those food that people either love or they don't.
I also like this recipe because like most stir-frys it cooks up quickly. You can prepare all the veggies and meat and sauce in advance and the longest thing to cook is the rice to serve with it.

Cashew Chicken
1 lb chicken breasts, sliced into matchsticks
1 1/2 Cups carrots, julienne
1 1/2 Cups asparagus, 2 inch lengths
1 Cup cashews
1 Cup oil
marinade
2 Tbsp fish sauce
1 Tbsp lime zest
1 Tbsp honey
1 Tbsp sesame oil
2 Serrano chilies, diced
2 Tbsp cilantro
sauce
1/4 Cup vegetable or chicken broth
2 Tbsp rice wine
2 Tbsp soy sauce
1 Tbsp sesame oil
2 tsp Cornstarch
1/2 tsp sugar
1/4 tsp pepper

Directions:
1. Combine the chicken and all the marinade ingredients. Let sit 20-30 minutes.
2. Heat the wok, swirl in oil and stir fry the chicken until opaque. transfer to a plate and keep warm.
3. Combine the sauce ingredients. wipe the wok and return to high heat. Swirl in oil and add vegetables. Stir fry until crisp tender. return the chicken and add the cashews. Heat and add sauce. stir until thickened. Serve over rice.