This stir fry is my family's favourite quick Asian dinner with its tender chicken, buttery cashews, and crunchy peas. Whip some up for Chinese New Year with coconut rice and fortune cookies for something the kids will devour!
3 Tbsp soy sauce
4 tsp cornstarch
1 tsp sugar
1 Tbsp sherry or chicken stock
1 tsp sesame oil
dash hot pepper sauce
1 lb (500g) boneless skinless chicken thighs or breasts, chopped into bite sized pieces
1 cup sugar snap peas (4 oz/125 g), cut in half
1 sweet red pepper, seeded, cored, sliced into bite sized chunks
1 Tbsp vegetable oil
1/4 cup roasted cashews (unsalted)
1 clove garlic, minced
1 piece (2 inches) ginger root, minced
In a small bowl, whisk together the soy sauce, cornstarch, sugar, sherry, sesame oil and hot pepper sauce; set aside. In a large skillet or wok, heat a little oil over medium high heat. Stir fry chicken until browned and transfer to plate. Add snow peas, red pepper, cashews, garlic and ginger to the pan, stirring and moving around to cook quickly. When the veggies are tender crisp, return chicken to the pan along with accumulated juices, and toss to combine. Remove from heat and stir in soy sauce mixture, continuing to stir until it thickens and coats the chicken and veggies. Serve immediately over rice.
Tip: Make sure to let the pan cool a bit when you take it off the heat BEFORE you add the soy sauce mixture, or the sauce will seize up when it hits the hot surface. Stir in the sauce and very gently heat to get it to coat the stir fry and not clump up.
Makes 4 servings
Adapted from Canadian Living
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