Chicken, Snow Peas And Cashew Stir-Fry

• This recipe makes 4 servings
• 3 tbsp (45 mL) soy sauce
• 4 tsp (18 mL) cornstarch
• 1 tbsp (15 mL) granulated sugar
• 1 tbsp (15 mL) sherry or chicken stock
• 1 tsp (5 mL) sesame oil
• 1 dash hot pepper sauce
• 1 lb (454 g) boneless skinless chicken thighs or chicken breasts
• 1 cup (250 mL) snow peas
• 1 sweet red pepper
• 1 tbsp (15 mL) vegetable oil
• 1/3 cup (75 mL) roasted cashews
• 1 clove of garlic, sliced
• 1 2 inch piece gingerroot, sliced

1. 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.
2. Remove strings from snow peas; cut diagonally in half. Seed, core and cut red pepper into bite-size chunks. Set aside.
3. In wok or large skillet, heat vegetable oil over high heat; stir-fry chicken, in batches, until browned, about 3 minutes. Transfer to plate.
4. Add snow peas, red pepper, cashews, garlic and ginger to wok; cover and steam until red pepper is tender-crisp, about 2 minutes.
5. Return chicken and any accumulated juices to pan; toss to combine. Stir in soy sauce mixture; simmer until glossy, about 1 minute.
6. Shortcuts:
7. Look for precut stir-fry chicken strips at the meat counter.
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recipe makes, soy sauce, cornstarch, sugar, sherry, sesame oil, pepper sauce, chicken, snow peas, sweet red pepper, vegetable oil, cashews, clove of garlic, gingerroot

Taken from www.epicurious.com/recipes/member/views/chicken-snow-peas-and-cashew-stir-fry-50120880 (may not work)