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Chicken, Snow Peas and Cashew Stir-Fry

Ingredients

3 tbsp (50 mL ) soy_sauce

4 tsp (20 mL ) cornstarch

1 tbsp (15 mL ) granulated_sugar

1 tbsp (15 mL ) sherry or chicken stock

1 tsp (5 mL ) sesame_oil

Dash hot_pepper sauce

1 lb (500 g ) boneless skinless chicken thighs or breasts

1 cup (250 mL ) snow_peas (4 oz/125 g)

1 sweet red pepper

1 tbsp (15 mL ) vegetable_oil

1/3 cup (75 mL ) roasted cashews

1 clove garlic, sliced

1 piece (2 inches/5 cm) gingerroot, sliced

 

Preparation

  • In 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 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; simmer until glossy, about 1 minute.