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Parent Category: Recipes
Chicken Snow Peas and Cashew Stir Fry
3 tbsps. soy sauce
4 tsps. cornstarch
1 tbsp. granulated sugar
1 tbsp. sherry or chicken stock
1 tsp. sesame oil
dash hot pepper sauce
1 tbsp. vegetable oil
1 lb. boneless, skinless, chicken thighs or breasts
1 cup snow peas
1 sweet red pepper
1/3 cup roasted cashews
1 clove garlic, sliced
2-inch piece ginger root, sliced
In a small bowl, whisk together soy sauce, cornstarch, sugar, sherry, sesame oil and hot pepper sauce; set aside. Cut chicken into bite-size pieces; set aside. Remove strings from snow peas; cut diagonally in half. Seed, core and cut red pepper into bite-size chunks. Set aside.
In a wok or large skillet, heat vegetable oil over high heat; stir-fry chicken in batches, until browned, about 3 minutes. Transfer to plate. Add snow peas, red pepper, cashews, garlic and ginger to wok; cover and steam until red pepper is tender-crisp, about 2 minutes. Return chicken and any accumulated juices to pan; toss to combine. Stir in soy sauce mixture until glossy, about 1 minute.
Serves 4.
