Chicken, Snow Pea and Cashew Stir-Fry

Dropping in here mid-week to make your life a little easier and more delish with this Chicken, Snow Pea and Cashew Stir-Fry. Tonight, it’s take-in!!

Stir-fries are just perfect for weeknight dinners. I’m a huge fan of them (see below). Sure, you do have to spend some time chopping and mixing, but the actual cooking time usually only takes a few minutes and you don’t have to put on the oven (good for right now!!)

Plus, if you put up a pot of rice to boil as you begin your prep, you can generally make both come out at the same time. Gotta love that multi-tasking!

They’re also extremely flexible and versatile—another big win, when you’re busy and can’t just run out to the store.

Here we’re combining tender white meat chicken with crisp-tender snow pea pods and crunchy cashews, but the truth is that you could swap in almost any veggie you prefer or have on hand and sub in different nuts or leave them out entirely and the dish’ll still be delicious!

And this concludes my mid-week contribution—add stir-fries into your regular repertoire and watch all the happy faces around you, including yours!!

Looking for other stir-fry ideas? How about giving one of these a try? "Noodle-Free Soy Glazed Beef, Green Beans and Bean Sprouts, Stir-Fried Beef and Broccoli in Garlic Sauce, Stir-Fry Chicken with Cashews, Dates and Basil, Easy Chicken Pad Thai, Chicken Teriyaki Stir-Fry with Green Beans and Mushrooms, Mango Chicken and Pepper Stir-Fry, Chicken, Asparagus and Mushroom Stir-Fry, Sweet and Sour Pineapple Chicken, Thai-Style Stir-Fried Eggplant with Garlic-Basil Sauce, Portobello, Carrot and Sugar Snap Peas with Maple Soy Glaze, Jap Chae, Chicken and Basil Stir-Fry, Thai-Style, Spring Veggie Stir-Fry, and Stir-Fry Chicken and String Beans.

---

Chicken, Snow Pea and Cashew Stir-Fry

Makes 6 servings

You will need a large skillet with a lid that fits tightly.

Prep Time: Under 45 minutes

Ingredients

• 2 pounds skinless, boneless chicken breasts cut into bite-sized pieces

• 3 tablespoons low-sodium soy sauce, divided

• 4 teaspoons rice vinegar

• 2 rounded teaspoons cornstarch, divided

• Kosher salt and black pepper

• ½ cup low-sodium chicken broth

• 4 tablespoons tamari

• 4 teaspoons sherry

• 4 garlic cloves, minced

• About a pound snow pea pods, ends trimmed

• ½ cup roasted and unsalted cashews

The Recipe

1. In a medium bowl, whisk together 2 tablespoons of the soy sauce, the vinegar and 1 teaspoon of the cornstarch, along with a pinch or two of salt and pepper. Add the cubed chicken and toss. Let the chicken sit for 10-15 minutes.

2. Meanwhile, in a small bowl, whisk together the broth, tamari, sherry, remaining tablespoons of soy sauce and remaining teaspoon of cornstarch and set aside.

3. Heat a large skillet over high heat. When pan is very hot, add the chicken and all of the marinade along with it and cook the chicken until it is almost cooked through, tossing. Stir in the garlic and cook, stirring constantly for about 30 seconds, so that it does not burn. Now add in the snow peas, toss to coat and cover the pan for about 5 minutes, until the snow peas are cooked but crisp-tender.

4. Stir in the broth mixture and let simmer, cooking for a couple of minutes, and stirring every now and then until the mixture thickens. Now stir in the cashews, let cook for another minute or two and serve. Naturally this is great with rice!

Enjoy!

Note: Recipe adapted from Chicken Night by Kate McMillan. I subbed in snow peas for the broccoli, doubled the chicken and all the sauce ingredients, cut the ginger, and used tamari instead of oyster sauce.