By Lisa Schumacher, Special to Tribune Newspapers
January 30, 2013
As I am riding home from work on the train, I go through my refrigerator in my head hoping for inspiration.
I usually have chicken breast and snap peas, and I keep a well-stocked Asian condiment collection.
Stir-fry ends up at the top of the list many times. It is very flexible so any meat and vegetables you have on hand will work. I like to keep it pretty simple, one kind of protein and two main vegetables, or it gets too busy — and becomes too much work.
Even with the addition of toasted cashews for flavor and richness, this stir-fry couldn't be simpler.
Chicken stir-fry with cashews
Prep: 15 minutes
Marinate: 10 minutes
Cook: 10 minutes
1/2 cup low-sodium chicken broth
1/4cup hoisin sauce
2 tablespoons soy sauce
2 teaspoons sriracha chili sauce
1 teaspoon sugar
1 pound chicken breast, cut into 1-inch pieces
1 tablespoon vegetable oil
1 sweet onion, cut in half, sliced vertically in half-moon slices
3 cloves garlic, minced
2 tablespoons freshly grated ginger
8 ounces snow peas
1/2 cup cashews, toasted, see note below
1. For the sauce, mix the ingredients together in a bowl; add chicken. Marinate, 10 minutes.
2. Add 1 tablespoon oil to a large skillet or wok; heat over high heat. Remove chicken from the marinade, reserving marinade. Add the chicken to the skillet or wok; stir-fry until the chicken is browned and cooked through. Remove from pan.
3. Add onions to the pan. Cook, 3 minutes. Add garlic and ginger; cook, 2 minutes.
4. Add snow peas, cashews, reserved marinade and chicken. Cook until snow peas are bright green and tender. Serve over rice.
Note: Toast cashews in a skillet over medium heat, stirring often to avoid burning, until golden brown, 5 minutes.
Per serving: 322 calories, 13 g fat, 2 g saturated fat, 63 mg cholesterol, 22 g carbohydrates, 28 g protein, 1,017 mg sodium, 3 g fiber.
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