Post by Tim Wescott on Jul 25, 2004 6:20:27 GMT -5
Chicken, Snow Peas and Cashew Stir-Fry
Stir-fries are great summer meals - quick, healthy and popular with kids.
3 tbsp (50 mL ) soy sauce
4 tsp (20 mL ) cornstarch
1 tbsp (15 mL ) granulated sugar
1 tbsp (15 mL ) sherry or chicken stock
1 tsp (5 mL ) sesame oil
Dash hot pepper sauce
1 lb (500 g ) boneless skinless chicken thighs or breasts
1 cup (250 mL ) snow peas (4 oz/125 g)
1 sweet red pepper
1 tbsp (15 mL ) vegetable oil
1/3 cup (75 mL ) roasted cashews
1 clove garlic, sliced
1 piece (2 inches/5 cm) gingerroot, 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.
Makes 4 servings.
Per Serving:
Calories 303
Protein 25g
Total Fat 16g
Carbohydrates15g
Fiber 2g
Cholesterol 94mg
Sodium 876mg.
Stir-fries are great summer meals - quick, healthy and popular with kids.
3 tbsp (50 mL ) soy sauce
4 tsp (20 mL ) cornstarch
1 tbsp (15 mL ) granulated sugar
1 tbsp (15 mL ) sherry or chicken stock
1 tsp (5 mL ) sesame oil
Dash hot pepper sauce
1 lb (500 g ) boneless skinless chicken thighs or breasts
1 cup (250 mL ) snow peas (4 oz/125 g)
1 sweet red pepper
1 tbsp (15 mL ) vegetable oil
1/3 cup (75 mL ) roasted cashews
1 clove garlic, sliced
1 piece (2 inches/5 cm) gingerroot, 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.
Makes 4 servings.
Per Serving:
Calories 303
Protein 25g
Total Fat 16g
Carbohydrates15g
Fiber 2g
Cholesterol 94mg
Sodium 876mg.