Ingredients
| Quantity | Ingredients |
|---|---|
| 3 tbsp | soy sauce |
| 4 tsp | cornstarch |
| 1 tbsp | granulated sugar |
| 1 tbsp | sherry or chicken stock |
| 1 tsp | sesame oil |
| Dash hot pepper sauce | |
| 1 lb | boneless skinless chicken thighs or breasts |
| 1 cup | snow peas |
| 1 | sweet red pepper |
| 1 tbsp | vegetable oil |
| 1/3 cup | roasted cashews |
| 1 clove | garlic, sliced |
| 1 piece | ginger root, sliced |
Directions
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.
Nutrition information: Calories 303; protein 25 g; total fat 16 g; sat fat 3g; car 15 g; fibre 2g; cholesterol 94 mg; sodium 876 mg
Source: www.canadianliving.com