|3 tbsp||soy sauce|
|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|
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