Fresh, quick, and packed with flavour — a springtime staple.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 small onion, sliced
• 1/2 cup unsalted cashews
• 2 tbsp vegetable oil (or sesame oil)

For the sauce:

• 3 tbsp soy sauce (or tamari)
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 tsp cornstarch mixed with 2 tbsp water (for thickening)

Instructions:

1. Prep the sauce: Whisk together soy sauce, oyster sauce, vinegar, honey, and cornstarch slurry. Set aside.
2. Sauté chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through (about 4–5 minutes). Remove and set aside.
3. Stir-fry veggies: Add remaining oil, then garlic, onion, asparagus, and bell pepper. Cook for 3–4 minutes until just tender-crisp.
4. Combine: Return chicken to the pan, toss in the cashews, and pour in the sauce. Stir until everything is coated and sauce thickens slightly (2 minutes).
5. Serve: Hot over steamed jasmine rice or noodles. Garnish with green onions or sesame seeds if desired.