Tested till perfect Chicken, Snow Peas and Cashew Stir-Fry
Chicken, Snow Peas and Cashew Stir-Fry
Photography by Matthew Kimura

Chicken, Snow Peas and Cashew Stir-Fry

Stir-fries are great summer meals - quick, healthy and popular with kids. Try this one from the "20-minute Suppers" story in our August 2004 issue.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2004

Recipe4 out of 5 based on 19 ratings.
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  • Portion size 4


    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
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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.

Additional information :

Shortcuts: Look for precut stir-fry chicken strips at the meat counter.

Nutritional Information Per serving: about

cal 303 pro 25g total fat 16g sat. fat 3g
carb 15g fibre 2g chol 94mg sodium 876mg

% RDI:

calcium 3 iron 18 vit A 13 vit C 102
folate 12
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