Here’s my traditional teriyaki-based stir-fry. This sauce can be used over beef or fish as well, and is great served with rice or rice noodles. To toast your cashews, just place them in a dry skillet over high heat for about 2 minutes, or until lightly browned.
1. To make the sauce, whisk the stock, brown sugar, soy sauce, vinegar, sesame oil, cornstarch, garlic, ginger and chili sauce in a bowl. Set aside.
2. Coat the chicken with flour. Lightly coat a large, nonstick skillet with cooking spray, add the oil and chicken and sauté for 3 minutes until browned. Do not cook through. Remove from pan.
3. Wipe the pan and respray. Add the onion and stir-fry for 3 minutes or until softened. Add the red bell pepper and snow peas and stir-fry for 2 minutes. Add the sauce to the vegetables along with the chicken. Cook on high heat until the sauce thickens and the chicken is cooked, about 2 minutes.
4. Place on a serving platter and garnish with cilantro, green onions and cashews (if using).
3/4 cup beef (or chicken) stock
3 Tbsp packed brown sugar
2 Tbsp low-sodium soy sauce
2 Tbsp rice vinegar
2 tsp sesame oil
1 Tbsp cornstarch
2 tsp finely chopped garlic 1 1/2 tsp finely chopped ginger
1/2 tsp hot chili sauce
12 oz skinless boneless chicken thighs (about 3 thighs), diced
3 Tbsp all-purpose flour
2 tsp vegetable oil
1 cup sliced onion
1 cup thinly sliced red bell pepper
1 cup snow peas, cut in half
1/4 cup chopped cilantro or parsley
1/4 cup chopped green onions
2 Tbsp chopped toasted cashews (optional)
Nutritional Analysis per Serving
Protein 19 g
Fat 14 g
Saturated Fat 2.7 g
Carbohydrates 29 g
Cholesterol 56 mg
Sodium 435 mg
Fiber 2 g
Prep Time: 20 minutes
Cook Time: 10 minutes
Make Ahead: Prepare the sauce and keep refrigerated for up to 2 days.
Nutrition Watch: Studies suggest that the short-term use of ginger can safely relieve pregnancy-related nausea and vomiting.