In a medium bowl, toss the chicken with 1 tablespoon (15 ml) of the fish sauce. In a wok or a large saute pan, heat the oil until shimmering. Add the chicken in a single layer, season with salt and pepper, and sauté over high heat until browned and just cooked through, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.
Pour the chicken stock into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus, cover, and cook over moderate heat until they are crisp-tender, about 2-3 minutes, depending on the thickness of the stalks. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
Add the remaining 1 tablespoon (15 ml) of fish sauce as well as the soy sauce, lime juice, maple syrup, and crushed red pepper to the wok. Simmer until the sauce is slightly reduced, about 2 minutes. Return the chicken pieces and sliced asparagus to the wok and toss to heat through. Remove from the heat and stir in the cashews, green onions, and herbs.
SERVING: Serve this Cashew Chicken Stir-Fry with steamed rice.
Recipe adapted from Stéphane Vivier, Food & Wine Magazine
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