Photo of Spicy stir-fried chicken with snow peas and tomatoes by WW

Spicy stir-fried chicken with snow peas and tomatoes

5
Point(s)
Total Time
22 min
Prep
17 min
Cook
5 min
Serves
4
Difficulty
Easy
Make this delicious Chinese-inspired stir-fry in just 22 minutes, perfect for a busy weeknight. Tender chicken thighs are excellent for stir-frying because they remain moist and succulent. These thighs get great flavor from a quick toss of sherry and dark soy sauce. Dark soy sauce is not the same as your average soy sauce. It is thicker and sweeter with a more full-bodied flavor. If you cannot find it, you can substitute your regular soy sauce for a saltier, lighter flavor. Cornstarch help thicken the final sauce and adds the glossy appearance to the dish. Snow peas and tomatoes add the vegetable notes and bring a crunch to the dish. Serve over steamed rice for a complete meal. Feel free to play with the vegetables to ramp them up for exchange for something on-hand.

Ingredients

Uncooked boneless skinless chicken thigh(s)

12 oz, cut into 1/4-inch thick, bite-size slices

Sherry (dry or sweet)

5 tsp, divided

Soy sauce

2 tsp, dark* (see note)

Cornstarch

2 tsp

Fat free chicken broth

2 Tbsp

Hoisin sauce

1 Tbsp

Low sodium soy sauce

1 Tbsp

Chili sauce

1 Tbsp, (chili-garlic sauce)

Peanut oil

5 tsp

Garlic

3 medium clove(s), smashed

Snow peas

2 cup(s), strings removed** (see note)

Fresh cherry tomato(es)

1 cup(s), halved

Table salt

¼ tsp

Instructions

  1. In a medium bowl, combine chicken, 2 tsp of sherry, dark soy sauce and cornstarch, and stir until cornstarch is no longer visible. In a small bowl, combine chicken broth, hoisin, soy sauce, chili garlic sauce and remaining 1 Tbsp sherry.
  2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil. Add garlic and stir-fry 10 seconds or until fragrant. Push garlic to sides of wok, add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
  3. Swirl in remaining 2 tsp oil, add snow peas, tomatoes and salt, and stir-fry 30 seconds or until just combined with chicken. Swirl sauce into wok and stir-fry 1 to 2 minutes or until chicken is cooked through. Yields 3/4 cup per serving.

Notes

To save time, if the snow peas are young and tender you can skip stringing them.