1 lb (500g) boneless skinless chicken thighs or breasts, chopped into bite sized pieces
1 cup sugar snap peas
1 sweet red pepper, seeded, cored, sliced into bite sized chunks
1 Tbsp vegetable oil
1/4 cup roasted cashews (unsalted)
1 clove garlic, sliced
1 piece (2 inches) ginger root, sliced
Instructions
1. In a small bowl, whisk together the soy sauce, cornstarch,
sugar, sherry, sesame oil and hot pepper sauce; set aside.
2. In a large skillet or wok, heat oil over high heat. Stir fry chicken
until browned and transfer to plate. Add snow peas, red pepper,
cashews, garlic and ginger to wok; cover and steam about 2
minutes. 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.
You can use any vegetables or nut combination
Originally Submitted
10/29/2013
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