Chicken and Sugar Snap Stir-Fry

This recipe was in the March 7, 2013 issue of the Newspaper.  Hope you enjoy it!

Chicken and Sugar Snap Stir-Fry Recipe

Chicken and Sugar Snap Stir-Fry

1 Lb. boneless, skinless chicken thighs, cut into thin strips

2 Tbsp. oyster sauce, divided

2 Tbsp. lower-sodium soy sauce, divided

4 tsp. sesame oil, divided

1 Tbsp. grated fresh ginger

2 cloves garlic, minced

8 oz. sugar snap peas

1 medium red bell pepper, cut into thin strips

1/3 cup lightly salted cashews

2 scallions, chopped

Combine the chicken, 1 tablespoon of the oyster sauce and 1 tablespoon of soy sauce in a small bowl.

Heat 2 teaspoons of oil in a large, nonstick skillet over medium-high heat.  Add the chicken and cook, stirring occasionally, until just cooked through, about 4 minutes; transfer to a plate.

Return skillet to the heat and add the remaining 2 teaspoons oil.  Add the ginger and garlic and cook, stirring until fragrant, 15 to 30 seconds.  Stir in the snap peas and bell peppers and cook, stirring occasionally, 2 minutes or until crisp-tender.  Add the chicken, cashews and remaining 1 tablespoon oyster sauce and 1 tablespoon soy sauce; cook, stirring, until heated through, about 1 minute.  Remove from the heat and stir in scallions.          Makes 4 servings

(Recipe for Chicken and Sugar Snap Stir-Fry recipe was in Newsday, March 7, 2013.)

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