Chicken, Snow Peas and Cashew Stir-Fry

Pastas and Stir-fries.

Chicken, Snow Peas and Cashew Stir-Fry


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


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