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
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