Categories: Chicken

Ingredients

• MARINADE:
• 1 lb boneless, skinless chicken breast cut in 1" pieces
• 1 tablespoon soy sauce
• 2 tablespoons water
• 1 tablespoon cornstarch
• SAUCE:
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 tablespoon sherry wine
• 1 tablespoon light corn syrup
• 2 teaspoons rice wine vinegar
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• STIR-FRY INGREDIENTS:
• 3 teaspoons vegetable oil
• 1-2 teaspoons vegetable oil
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 red pepper, cut in thin strips
• 20 snow peas, cut in thin strips
• 1/2 cup cashews

Directions

1. For marinade: Place marinade ingredients in large plastic zipper bag. Turn to coat and refrigerate 45 to 60 minutes.

2. For Sauce: In a small bowl, mix sauce ingredients.

3. In a large skillet, heat 3 teaspoons vegetable oil over medium-high heat. Add chicken and cook until browned. Remove chicken from pan. Add remaining 1 teaspoon oil, garlic, and ginger to pan. Cook, stirring constantly, until fragrant, about 30 seconds. Add red pepper and cook until tender, about 3 minutes. Add snow peas and cook for 1 minute. Add sauce, stirring constantly, until sauce comes to a boil and thickens. Return chicken to pan and heat through. Sprinkle with cashews and serve.

4. Makes 4 servings.

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