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Stir-fries are flexible so any meat and vegetables you have on hand will work. Here, we keep it pretty simple, one kind of protein and two main vegetables. (Bill Hogan/Chicago Tribune) |
As I am riding home from work on the train, I go through my refrigerator in my head hoping for inspiration.
I usually have chicken breast and snap peas, and I keep a well-stocked Asian condiment collection.
Stir-fry ends up at the top of the list many times. It is very flexible so any meat and vegetables you have on hand will work. I like to keep it pretty simple, one kind of protein and two main vegetables, or it gets too busy — and becomes too much work.
Even with the addition of toasted cashews for flavor and richness, this stir-fry couldn't be simpler.
Chicken stir-fry with cashews
Prep: 15 minutes
Marinate: 10 minutes
Cook: 10 minutes
Servings: 4
Sauce:
1/2 cup low-sodium chicken broth
1/4cup hoisin sauce
2 tablespoons soy sauce
2 teaspoons sriracha chili sauce
1 teaspoon sugar
Stir-fry:
1 pound chicken breast, cut into 1-inch pieces
1 tablespoon vegetable oil
1 sweet onion, cut in half, sliced vertically in half-moon slices
I usually have chicken breast and snap peas, and I keep a well-stocked Asian condiment collection.
Stir-fry ends up at the top of the list many times. It is very flexible so any meat and vegetables you have on hand will work. I like to keep it pretty simple, one kind of protein and two main vegetables, or it gets too busy — and becomes too much work.
Even with the addition of toasted cashews for flavor and richness, this stir-fry couldn't be simpler.
Chicken stir-fry with cashews
Prep: 15 minutes
Marinate: 10 minutes
Cook: 10 minutes
Servings: 4
Sauce:
1/2 cup low-sodium chicken broth
1/4cup hoisin sauce
2 tablespoons soy sauce
2 teaspoons sriracha chili sauce
1 teaspoon sugar
Stir-fry:
1 pound chicken breast, cut into 1-inch pieces
1 tablespoon vegetable oil
1 sweet onion, cut in half, sliced vertically in half-moon slices
