Busters Recipes

Chicken Snow Peas and Cashew Stir Fry

3 tbsps. soy sauce

4 tsps. cornstarch

1 tbsp. granulated sugar

1 tbsp. sherry or chicken stock

1 tsp. sesame oil

dash hot pepper sauce

1 tbsp. vegetable oil

1 lb. boneless, skinless, chicken thighs or breasts

1 cup snow peas

1 sweet red pepper

1/3 cup roasted cashews

1 clove garlic, sliced

2-inch piece ginger root, sliced

In a 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 a 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 until glossy, about 1 minute.

Serves 4.