When I started this blog, I never had intended to be a food blogger. It was just a place to store my recipes, and many in my archives have either really bad photos, or none at all. Recently I decided that I need to dive back in there and clean them up because they are great recipes!
One of my family's favorite stir fries, this one combines tender bits of chicken with crunchy cashews, sweet sugar snap peas, and chunks of sweet pepper. I love pairing it up with Coconut Ginger Rice. If you have everything chopped and ready to go once you have the rice started, dinner comes together very quickly, which makes this a great recipe for days when you are working late. My teenager also likes to take the leftovers to school for lunch.
Adapted from Canadian Living Magazine (can't remember which issue!)
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 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.
Makes 4 servings.