Servings: 4
Prep Time: 20 Min.
Cook Time: 10 Min.
Chill Time: 30 Sec.

+ 1 Tbsp. cornstarch
+ 1 tsp. light soy sauce
+ 1 Tbsp. Shao Hsing rice cooking wine or dry sherry
+ 1 lb. skinless, boneless chicken breasts, legs or thighs
+ 1/3 c. chicken broth
+ 1 Tbsp. fresh lemon juice
+ 2 tsp. fish sauce
+ 1 Tbsp. oyster sauce
+ 2 tsp. granulated sugar
+ 3 Tbsp. canola oil
+ 2 tsp. minced garlic
+ 3 Tbsp. finely julienned ginger
+ 1/2 tsp. red chili flakes
+ 1/2 small onion, cut into 1/2 in. diced
+ 1/4 c. julienned red bell pepper
+ 8 asparagus, cut on the bias into 1 in. pieces
+ 1 tsp. cornstarch mixed with 1 Tbsp. water
+ 1 medium mango, peeled, pitted and cut into 1 in. cubes
+ 1/3-1/2 c. chopped macadamia nuts (optional)

1. In a medium sized mixing bowl combine the 1 Tbsp. cornstarch, soy sauce, rice cooking wine or sherry and 1 Tbsp. canola oil. Cut the chicken into 1 in. cubes and add to the marinade and mix well. Refrigerate uncovered for 30 sec.
2. In a small bowl combine the chicken broth, lemon juice, fish sauce, oyster sauce and granulated sugar. Set aside.
3. Heat a 14 in. flat bottomed wok or skillet over high heat until a bead of water vaporizes within 1 to 2 sec. of contact. Swirl 1 Tbsp. of the canola oil into the wok and carefully add the chicken mixture spreading it evenly in the wok. Cook undisturbed for about 1 min. or until the chicken starts to brown. Using a metal spatula, stirfry for 1 to 2 min. or until the chicken is lightly browned but not cooked through. Transfer to a warm plate and set aside.
4. Add the remaining 1 Tbsp. canola oil to the wok and swirl around. When hot, add the garlic, ginger and red chili flakes and stirfry for 10 sec. Add the onion, bell pepper and asparagus and stirfry for 1 min. Add the sauce mixture and stirfry for another 30 sec. Return the chicken to the wok and stirfry for another 1 to 2 min or until the chicken is just cooked through. Add the cornstarch mixture and mango and toss to coat until sauce has thickened, about 30 sec. Transfer to warm serving platter and sprinkle with the nuts.

Calories: 460;   Total Fat: 24g;   Saturated Fat: 3g;   Cholesterol: 105mg;   Total Carbs: 20g;   Fiber: 2g;   Protein: 40g;   Sodium: 510mg;