Spicy stir-fried chicken with snow peas and tomatoes
3
Points®
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 skinless boneless chicken thigh
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
Less sodium soy sauce
1 Tbsp
Chili sauce
1 Tbsp, (chili-garlic sauce)
Peanut oil
5 tsp
Garlic
3 clove(s), smashed
Snow peas
2 cup(s), whole, strings removed** (see note)
Cherry tomatoes
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.
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