Chicken, Snow Pea, and Cashew Stir Fry

Quick and delicious! I love the crunchy cashews with the snow peas, and sweet bits of pepper.

Canadian Living Magazine (can't remember which issue!)

3 Tbsp soy sauce
4 tsp cornstarch
1 tsp sugar
1 Tbsp sherry or chicken stock
1 tsp sesame oil
dash hot pepper sauce
1 lb (500g) boneless skinless chicken thighs or breasts, chopped into bite sized pieces
1 cup sugar snap peas (4 oz/125 g)
1 sweet red pepper, seeded, cored, sliced into bite sized chunks
1 Tbsp vegetable oil
1/4 cup roasted cashews (unsalted)
1 clove garlic, sliced
1 piece (2 inches) ginger root, sliced

In a small bowl, whisk together the soy sauce, cornstarch, sugar, sherry, sesame oil and hot pepper sauce; set aside.

In a large skillet or wok, heat oil over high heat. Stir fry chicken until browned and transfer to plate. Add snow peas, red pepper, cashews, garlic and ginger to wok; cover and steam about 2 minutes. Return chicken to the pan along with accumulated juices, and toss to combine. Remove from heat and stir in soy sauce mixture, continuing to stir until it thickens and coats the chicken and veggies.

Serve immediately over rice.

Makes 4 servings.