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.
Servings: 4
Ingredients:
Photo: Chicken, Snow Peas and Cashew Stir-Fry Photography by Yvonee Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 303 |
| pro | 25 g |
| total fat | 16 g |
| sat. fat | 3 g |
| carb | 15 g |
| fibre | 2 g |
| chol | 94 mg |
| sodium | 876 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 18% |
| vit A | 13% |
| vit C | 102% |
| folate | 12% |
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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.
Additional Information
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Shortcuts: Look for precut stir-fry chicken strips at the meat counter.
Source
Canadian Living Magazine: August 2004
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