1½ lb boneless, skinless chicken breast, trimmed and cut into bite-size pieces
2 tsp safflower oil
1 tsp toasted sesame oil
1 bunch asparagus spears (about 1 lb), trimmed and cut into 2-inch lengths
1 bunch green onions (6 to 8), trimmed and cut into 2-inch lengths
2 tsp sesame seeds, for garnish
In a medium bowl, whisk together sake, soy, garlic, ginger, mirin and arrowroot until well combined. Add chicken and toss to coat.
In a large skillet on medium-high, heat safflower and sesame oils. Add chicken with sake mixture, cover and cook, stirring occasionally, for 8 to 10 minutes. Add asparagus, cover and cook, stirring occasionally for 3 minutes. Add onions and toss to coat; cook for 30 seconds more until onions are heated through. Divide among plates and garnish with sesame seeds.
This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.
Skip the trip to your neighborhood trattoria this week and try our über-rich and indulgent pasta instead. Mascarpone and Parmesan cheeses join forces to make it creamy, while mushrooms, cherry tomatoes and chives give it fresh, bright flavor.