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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3/4 cup low-sodium chicken broth |
2 tablespoons soy sauce |
1 tablespoon sugar |
1 1/2 teaspoons cornstarch |
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces |
1/4 teaspoon crushed red pepper |
2 tablespoons vegetable oil |
1-inch piece fresh ginger, grated (about 1 1/2 tsp.) |
3 cloves garlic, minced |
4 scallions, sliced, white and green parts separated |
1 small red bell pepper, seeded, cut into thin strips |
6 ounces snow peas, trimmed |
salt |
1/2 cup chopped roasted, salted cashews |
Directions:
1. Whisk together broth, soy sauce, sugar and cornstarch. Place chicken in a separate bowl. Pour half of marinade over chicken and add crushed red pepper; stir. Set aside remaining marinade. Cover and chill chicken for 15 minutes.
2. Warm a large skillet over medium-high heat. Add 1 Tbsp. oil. Remove chicken from marinade (discard marinade), add chicken to skillet and stir-fry until cooked through, 3 to 4 minutes. Add half of ginger, garlic and white parts of scallions and cook 1 minute. Transfer to a plate.
3. Add remaining oil to skillet. Stir-fry peppers, peas and remaining ginger, garlic and white parts of scallions until cooked through, 2 minutes. Return chicken to skillet; add reserved marinade and salt. Sauté 1 to 2 minutes, until sauce thickens. Top with cashews and scallion greens.
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