Cashew Chicken and Asparagus

 From the TODAY show this was a great meal despite the long list of ingredients it really comes together quickly! We served it over rice.

5 tablespoons low-sodium soy sauce 

1 tablespoon water 

1 tablespoon apple cider vinegar or rice vinegar 

1 tablespoon agave nectar 

1 tablespoon fresh minced ginger 

1 tablespoon fish sauce (optional) 

1 teaspoon sesame oil 

1½ pounds boneless,skinless chicken breasts, cut into 1-inch cubes 

1 tablespoon olive oil 

1 tablespoon minced garlic 

1 large red bell pepper,seeded and chopped 

1 bundle thick asparagus, cut into 1-inch pieces (about 2 heaping cups) 

1 tablespoon arrowroot powder (cornstarch)

 2/3 cup canned water chestnuts, drained (larger pieces cut in half) 

3/4 cup raw cashews 

finely sliced green onions, for garnish 

Mix together the sauce ingredients in a bowl, then set aside. If using previously frozen chicken breast, pat the chunks dry with a paper towel. 

In a large nonstick skillet set over medium-low heat, add the olive oil and garlic. Cook for 2 minutes. 

Increase the heat to medium-high, then add the chicken breast chunks to the skillet. Cook until the meat browns, 5 to 9 minutes. 

Add the bell pepper and asparagus and cook until the asparagus just begins to soften but is still crispy, about 3 minutes. OK so my asparagus was still rock hard - so I added 1/2 c water to pan brought to a boil then as soon as the water had boiled away went on to the next step -worked perfecrtly.

Reduce the heat to medium, then add the sauce and stir to combine. Bring the sauce to a light simmer. 

Meanwhile, in a small bowl, mix the arrowroot powder with 2 tablespoons of water, then pour it into the skillet and stir immediately. Mix everything together and allow the sauce to thicken for about 1 minute,stirring continuously. 

Fold in the water chestnuts and cashews, ensuring that all the ingredients are coated with the sauce. Garnish with green onions and serve immediately.