Step 1

1 Prepare the ingredients: Wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the cashews.

Step 2

2 Cook the chicken: Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper; toss to coat. In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate and set aside in a warm place.

Step 3

3 Cook the carrots: Add the carrots to the pot of reserved fond; season with salt and pepper. (If the pot seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened.

Step 4

4 Add the asparagus & aromatics: Add the asparagus, ginger, and white bottoms of the scallions to the pot. Add a drizzle of olive oil and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the asparagus is slightly softened. Add 2 tablespoons of water and cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off.

Step 5

5 Finish the stir-fry: Add the soy glaze, vinegar, and ½ cup of water to the pot. Cook, stirring constantly, 30 seconds to 1 minute, or until well combined. Add the noodles (carefully separating with your hands before adding) and cooked chicken. Cook, stirring occasionally, 3 to 4 minutes, or until heated through and the noodles are coated. Turn off the heat and stir in the crème fraîche. (If the sauce seems dry, stir in up to 3 tablespoons of water to achieve your desired consistency.) Season with salt and pepper to taste.

Step 6

6 Serve your dish: Divide the finished stir-fry among 4 dishes. Garnish with the cashews and green tops of the scallions. Enjoy!

Step 7

1 Prepare the ingredients: Wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the cashews.

Step 8

2 Cook the chicken: Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper; toss to coat. In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate and set aside in a warm place.

Step 9

3 Cook the carrots: Add the carrots to the pot of reserved fond; season with salt and pepper. (If the pot seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened.

Step 10

4 Add the asparagus & aromatics: Add the asparagus, ginger, and white bottoms of the scallions to the pot. Add a drizzle of olive oil and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the asparagus is slightly softened. Add 2 tablespoons of water and cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off.

Step 11

5 Finish the stir-fry: Add the soy glaze, vinegar, and ½ cup of water to the pot. Cook, stirring constantly, 30 seconds to 1 minute, or until well combined. Add the noodles (carefully separating with your hands before adding) and cooked chicken. Cook, stirring occasionally, 3 to 4 minutes, or until heated through and the noodles are coated. Turn off the heat and stir in the crème fraîche. (If the sauce seems dry, stir in up to 3 tablespoons of water to achieve your desired consistency.) Season with salt and pepper to taste.

Step 12

6 Serve your dish: Divide the finished stir-fry among 4 dishes. Garnish with the cashews and green tops of the scallions. Enjoy!