Chicken stir-fry with almonds and snap peas
2 medium clove(s), crushed through a press
Sherry (dry or sweet)
Low sodium soy sauce
Chicken tenders, restaurant type
1 pound(s), cut into 1-inch chunks
Uncooked sugar snap peas
½ pound(s), fresh, trimmed
3 medium, cut into 1-inch pieces
- Heat a nonstick wok or a large skillet over high heat until a drop of water sizzles. Add 1 teaspoon of the oil, swirl to coat the pan, then add the almonds. Stir-fry until lightly browned, about 2 minutes. Transfer the almonds to a plate.
- Meanwhile, combine the sherry, soy sauce, water, cornstarch, and five-spice powder in a small bowl until smooth; set aside.
- Add the remaining 1 teaspoon oil to the wok, swirl to coat the pan, then add the chicken. Stir-fry until lightly browned, 3–4 minutes. Add the snap peas, scallions, and garlic; stir-fry about 1 minute. Stir in the sherry mixture and cook, stirring constantly, until the mixture bubbles and thickens, and the chicken is just cooked through, 1–2 minutes. Stir in the almonds. Yields scant 1 cup per serving.