Preparation
Wash the asparagus and trim off any woody ends. Cut the stems diagonally into 4cm lengths. Wash the spring onions and cut into 3cm lengths.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000009/000009_step_1_M.jpg)
Wash and deseed the peppers, then cut into fine strips. Peel and crush the garlic into a bowl. Add the soy sauce and sugar and stir until the sugar has dissolved.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000009/000009_step_2_M.jpg)
Cut the chicken breast into strips and season with salt and black pepper. Heat the oil in a wok or large frying pan over a high heat. Add the chicken and stir-fry until golden. Remove the chicken to a plate and drain off the excess oil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000009/000009_step_3_M.jpg)
Stir-fry the vegetables in the wok for 2 minutes until evenly cooked.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000009/000009_step_4_M.jpg)
Add the sauce mixture to the wok, bring to the boil and simmer for about 1 minute.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000009/000009_step_5_M.jpg)
Chop the chilli and add the wok with the cashew nuts and chicken strips. Stir-fry for 2 minutes. Serve with rice if desired.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000009/000009_step_6_M.jpg)