Chicken Stir-Fry with Snow Peas and Cashews
This is a terrific recipe for an authentic-tasting Chinese stir-fry, adapted from The Washington Post.
Ingredients
- 2 Tbsp. peanut or vegetable oil
- 1 lb. boneless, skinless chicken breasts cut into 1-inch pieces
- 2 cloves garlic minced, about 1 tsp.
- 1 Tbsp. fresh ginger peeled and chopped
- 2 scallions dark and light green parts, sliced
- 2 Tbsp. rice wine or mirin, or use sherry or chicken broth
- 1 tsp. balsamic vinegar
- 2 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
- 8 oz. diced water chestnuts drained
- 8 oz. snow or sugar snap peas or use green beans or sliced carrots
- 1/2 cup cashews
Instructions
- In a large skillet or wok over medium-high heat, heat 1 Tbsp. oil and add the chicken. Cook, stirring often, until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate lined with a paper towel, and set it aside.
- Heat the remaining oil in the skillet and add the garlic, ginger, and scallions, stirring to combine.
- Add the rice wine, vinegar, soy sauce, water chestnuts, and snow or sugar snap peas and stir-fry for 1 minute.
- Add the chicken and cashews, stirring until well combined and the chicken is hot. Serve it immediately or refrigerate it for up to 3 days.
Notes
Do Ahead or Delegate: Cut the chicken and refrigerate, peel the garlic, peel and chop the ginger, slice the scallions, combine the rice wine, vinegar, and soy sauce, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Serve it with Asian sweet chili sauce or hot garlic sauce.
Tip: Once opened, peanut oil has about a 6-month shelf life if kept in a cool, dark place. Be sure it smells peanutty, rather than rancid, before you use it.
Nutritional Information Per Serving (% based upon daily values): Calories 240, Total Fat: 11g, 17%; Saturated Fat: 2g, 10%; Cholesterol: 45mg, 15%; Sodium: 400mg, 17%; Total Carbohydrate: 13g, 4%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 21g
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