Spicy Stir-Fried Chicken with Snow Peas and Tomatoes
- Total Time
Chicken thighs are excellent for stir-frying because they remain moist and succulent. If you prefer less heat, reduce the chili garlic sauce to 2 teaspoons.
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 sauce2 tsp, dark* (see note)
fat free chicken broth2 Tbsp
hoisin sauce1 Tbsp
low sodium soy sauce1 Tbsp
chili sauce1 Tbsp, (chili-garlic sauce)
peanut oil5 tsp
garlic clove(s)3 clove(s), medium, smashed
snow peas2 cup(s), strings removed** (see note)
fresh cherry tomato(es)1 cup(s), halved
table salt¼ tsp
- 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.