Chicken, Snow Peas and Cashew Stir-Fry Chicken, Snow Peas and Cashew Stir-Fry

Chicken, Snow Peas and Cashew Stir-Fry Image by: Chicken, Snow Peas and Cashew Stir-Fry Author: Canadian Living

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.

  • Portion size 4 servings


  • 3 tablespoons soy sauce
  • 4 teaspoons cornstarch
  • 1 tablespoon granulated sugar
  • 1 tablespoon sherry or chicken stock
  • 1 teaspoon sesame oil
  • Dash hot pepper sauce
  • 1 lb boneless skinless chicken thighs or breasts
  • 1 cup snow peas
  • 1 sweet red pepper
  • 1 tablespoon vegetable oil
  • 1/3 cup roasted cashews
  • 1 clove garlic , sliced
  • 1 piece ginger root , sliced


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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 876 mg
  • Protein 25 g
  • Calories 303.0
  • Total fat 16 g
  • Cholesterol 94 mg
  • Saturated fat 3 g
  • Total carbohydrate 15 g


  • Iron 18.0
  • Folate 12.0
  • Calcium 3.0
  • Vitamin A 13.0
  • Vitamin C 102.0
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Lunch & Dinner

Chicken, Snow Peas and Cashew Stir-Fry