Ingredients
This recipe makes 4 servings
3 tbsp (45 mL) soy sauce
4 tsp (18 mL) cornstarch
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) sherry or chicken stock
1 tsp (5 mL) sesame oil
1 dash hot pepper sauce
1 lb (454 g) boneless skinless chicken thighs or chicken breasts
1 cup (250 mL) snow peas
1 sweet red pepper
1 tbsp (15 mL) vegetable oil
1/3 cup (75 mL) roasted cashews
1 clove of garlic, sliced
1 2 inch piece 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.
Shortcuts: Look for precut stir-fry chicken strips at the meat counter.
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