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Chicken, Red Pepper and Snow Pea Stir-Fry |
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My family prefers this standard, yet delicious, stir-fry to all the others. Dusting the chicken with flour keeps it moist. Substitute any protein you like, such as steak, pork or firm tofu. Serve it over rice or rice noodles.
| 1 cup chicken stock |
8 oz skinless boneless chicken breast, cut in 1-inch cubes (about 2 breasts) |
| 2 Tbsp low-sodium soy sauce |
1 1/2 cups snow peas cut in half |
| 3 Tbsp hoisin sauce |
2 Tbsp all-purpose flour |
| 4 tsp cornstarch |
2 tsp vegetable oil |
| 1 Tbsp brown sugar |
1 1/2 cups thinly sliced red bell pepper |
| 1 tsp sesame oil |
1/4 cup coarsely chopped cashews |
| 1 1/2 tsp crushed fresh garlic |
1/2 cup sliced water chestnuts |
| 1 tsp minced fresh ginger |
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- To make the sauce, place the stock, soy sauce, hoisin sauce, cornstarch, brown sugar, sesame oil, garlic and ginger in a small bowl and whisk to combine. Set aside.
- Dust the chicken with the flour. Spray a non-stick wok or skillet with cooking oil and place over medium heat. Brown the chicken on all sides for 3 minutes, or until browned but not cooked through. Remove from the pan.
- Respray the pan and heat the oil over medium heat. Add the red pepper and snow peas; stir-fry for 2 minutes or until the vegetables are tender-crisp. Stir the sauce and add it to the pan along with the chicken and water chestnuts. Cook for 2 minutes, until the chicken is cooked through and the sauce has thickened.
- Serve immediately, garnished with cashews and green onion.
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Nutritional Analysis
per Serving
| Calories |
277 |
| Protein |
17 g |
| Fat |
5g |
| Saturated Fat |
0.6 g |
| Carbohydrates |
20 g |
| Cholesterol |
37 mg |
| Sodium |
503 mg |
| Fiber |
2.8 g |
Prep Time:15 minutes
Cook Time:9 minutes
Make Ahead:Prepare sauce up to 3 days in advance and refrigerate.
Serves 4
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