Description
You can make this easy chicken stir-fry in a wok, or a cast iron pan, in just 15 minutes. This is a healthy cooking method which any home chef should grasp.
Ingredients
- 1 Tablespoon Vegetable Oil
- 2 cloves Garlic, Finely Chopped Or Minced
- 1 Red Chili, Chopped
- 1 piece (1-inch Or 2.5cm Size) Fresh Ginger, Finely Chopped
- 1 pound Boneless, Skinless Chicken Breasts, Cut Into Strips
- 2 Red Bell Peppers, Seeded, Sliced Into Thin Strips
- 2 cups Mange Tout Or Sugar Snap Peas
- ⅓ cups Cashews
- ¼ cups Reduced Sodium Soy Sauce
- 2 teaspoons Cornstarch Or Gluten-free Flour
- 1 cup Broth
- Green Onion, Thinly Sliced, For Garnish
Preparation
Heat oil in a wok or large skillet over medium-high heat. Add garlic, chili and ginger and cook for 1 minute until fragrant.
Add chicken and cook for about 3–4 minutes, until it turns golden brown, stirring constantly. Add peppers, snap peas and cashews and cook for another 2–3 minutes. Add soy sauce and cook 2 minutes, until veggies are crisp-tender.
In a small bowl, dissolve cornstarch in chicken broth and add to the wok. Simmer for an additional 2 minutes, until sauce thickens. Stir to combine.
Serve over rice garnished with green onions.
