1 Rinse the asparagus, pat dry, trim off the woody ends and cut diagonally into pieces (about 4 cm) (approximately 1 1/2 inches). Cut scallions into pieces (about 3 cm) (approximately 1 inch).
2 Rinse the bell pepper, halve, remove seeds and cut pepper into thin strips. Peel the garlic and squeeze in a garlic press into a bowl. Add the soy sauce and sugar and mix well until sugar has dissolved.
3 Rinse the chicken and pat dry. Cut into strips and season with salt and pepper. Heat the oil in a wok or skillet over medium-high heat. Stir-fry the chicken strips until golden brown, stirring constantly. Remove chicken from the wok and pour off oil.
4 Place the prepared vegetables in the wok and stir-fry over high heat until crisp-tender, about 2 minutes, stirring constantly so that everything cooks evenly.
5 Pour the garlic-soy sauce mixture in with the vegetables. Bring mixture to a boil and cook, stirring, for 1 minute.
6 Crumble dried chiles into the vegetable mixture. Add cashews and chicken and cook until heated through, about 2 minutes, stirring constantly. Serve with rice.