Spicy Chicken and Cashew Stir Fry with Yellow Peppers and Snow Peas
(from bradleygirl’s recipe box)
“Oh, and I left out the cornstarch and sugar and replaced it with honey. (nervous giggle) And I only cooked 2 chicken breasts, making 2 servings. Somehow, the ratio of meat to vegetables still turned out quite acceptable. And I found that only a handful of cashews was necessary, not 1 full cup as is indicated in the original recipe. "
Categories: asian, chicken, main course
Ingredients
- 1 tablespoon medium-dry Sherry
- 3 tablespoons soy sauce
- 2 teaspoons Asian sesame oil
- 2 chicken breasts
- 1 heaping teaspoon of honey
- 3 tablespoons peanut oil
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons minced garlic
- 1/2 teaspoon dried hot red pepper flakes or 1 very small finely chopped red chile (seeds removed)
- 1 yellow bell pepper, cut into 1/4-inch-thick strips
- 1 good handful of snow peas, trimmed
- A handful of salted roasted cashews
Directions
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Stir together sherry and 1 tablespoon soy sauce, then stir in sesame oil. Add chicken, stirring to coat well, and let stand 10 minutes. Stir together honey and remaining 2 tablespoons soy sauce. Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
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Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds.
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Add chicken and stir-fry, separating strips, until cooked through, 4 to 5 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.