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Fit Men Cook’s Cashew Chicken and Asparagus Recipe

Need to start your New Year’s diet the right way? Kevin Curry, author of FIT MEN COOK, shares his Cashew Chicken and Asparagus Recipe!

I love adding cashews to my diet because they help curb my sweet cravings. They are slightly sweeter than some of the other raw nuts, so I’ll often eat them as a snack when I crave something sweet. In homemade stir-fry recipes the sodium content tends to be slightly elevated. This isn’t necessarily a particularly bad thing, especially if you’re an active individual. But be mindful, when designing your meal plan or tracking your daily food intake, that you do not have several higher-sodium meals in one day (unless of course you want to for training-related reasons).


For the sauce:

  • 5 tablespoons low-sodium soy sauce
  • 1 tablespoon water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon agave nectar
  • 1 teaspoon 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) or broccoli florets
  • 1 tablespoon arrowroot powder
  • ²⁄³ cup canned water chestnuts, drained (larger pieces cut in half)
  • ¾ cup raw cashews

Garnish: finely sliced green onions


  1. Steps: Mix together the sauce ingredients in a bowl, then set If using previously frozen chicken breast, pat the chunks dry with a paper towel.
  2. Set a large nonstick skillet over medium-low heat and add the olive oil and garlic. Cook for about 2 minutes to flavor the oil.
  3. Increase the heat to medium-high, then add the chicken breast chunks to the Cook until the meat browns, 5 to 9 minutes.
  4. Add the bell pepper and asparagus and cook until the asparagus just begins to soften but is still crispy, about 3 minut
  5. Reduce the heat to medium, then pour in the Stir everything together in the skillet and bring the sauce to a light simmer.
  6. In a small bowl, mix the arrowroot powder with 2 tablespoons of water, then pour it into the skillet and stir Mix everything together and allow the sauce to thicken for about 1 minute, stirring continuously.
  7. Finally, fold in the water chestnuts and cashews, ensuring that all the ingredients are coated with the sauce. Garnish with green onions and serve immediately!Makes 6 servings    |    PREP: 5 minutes     |    COOK: 20 minutes Serving size: 1⁄6 of recipe | Calories: 301 | Protein: 29 g | Carbohydrates: 16 g | Fat: 14 g | Fiber: 2 g | Sugar: 6 g | Sodium 582 mg

For more healthy recipes check out FIT MEN COOK by Kevin Curry!


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Excerpted from Fit Men Cook by Kevin Curry. Copyright © 2018 by the author. Used by permission of the publisher. All rights reserved.


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