SPRING CHICKEN AND VEGETABLE STIR FRY

Looking for a quick and easy dinner idea that takes less then 20 minutes? This  spring  chicken and vegetable stir fry is packed with vibrant green vegetables and tender chicken breast with a home made sauce made from fish and oyster sauce, fresh squeezed lime juice and a touch of chicken stock. This stir fry is finished off with fresh herbs and a bit of crunch from the cashews. Check out the recipe towards the bottom of the post and feel free to share with anyone you know looking for a light and healthy dish that is packed with great flavor.

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Place the cashews in  skillet and heat over medium heat until lightly browned and fragrant, place in a bowl and let cool.

In a medium bowl, combine the chicken and 1 tablespoon fish sauce. Toss until chicken well covered. In a large skillet or wok, heat the oil until hot and shimmering. Add the chicken and cooked over high heat until browned.and just cooked through. Transfer to a clean bowl.

Add the asparagus and zucchini to pan and cook until browned and still slightly firm, 2-3 minutes. Add the chicken stock, lime juice, oyster sauce, cayenne pepper and remaining fish sauce.  Cook until the liquid has reduced to about ⅓-½ cup.

Add the chicken back to the pan and toss in the sauce. Add the basil, green onions and cashews. Season with salt and pepper to taste.

Serve right away with a side of steamed rice.

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