Lemon-Marinated Chicken Stir-Fry
For marinade, stir together water, lemon juice, honey, soy sauce, garlic, and pepper. Add chicken, stirring to coat well. Cover and marinate at room temperature for 30 minutes or refrigerator for 2 hours, stirring occasionally. Drain chicken, reserving 0.5 cup marinade. Stir cornstarch into reserved marinade. Set aside.
Heat wok, add cooking oil. Add asparagus and cook for 1.5 minutes. Add green onions, stir-fry for 1.5 minutes. Remove from wok.
Add half of the chicken to the heated wok, and stir-fry until cooked through (about 3 minutes). Set aside, and then cook the other half of the chicken. Return all chicken to the wok, and push to the sides.
Stir the marinade, and add to the center of the wok. Cook until thickened and bubbly. Stir chicken, and cook another minute. Return vegetables to the wok and coat with sauce. Cook 1 minute, then add cashews. Serve over cooked rice.