Chicken, Snow Peas and Cashew Stir-Fry

Tested Till Perfect

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:

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%
    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

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

Source

Canadian Living Magazine: August 2004





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