Chicken, Snow Pea & Cashew Stir-Fry

Prep Time20

Cook Time10

Total Time30

Servings:

Calories: 353kcal

Author: Lovoni

12 dried shiitake mushrooms
2 tablespoons dry sherry or Chinese cooking wine
1 lb (454g) skinless, boneless chicken thighs, thinly sliced (about 3 to 4 thighs)
1 tablespoon cornstarch cornflour
1/2 cup (120ml) chicken broth
3 tablespoons oyster sauce
1 teaspoon sesame oil
1 tablespoon peanut oil avocado or other neutral oil will work
2 teaspoons finely chopped fresh ginger
4 garlic cloves, minced
10 oz (284g) snow peas, topped & tailed (or a combination of snow & sugar snap peas)
8 oz (226g) can sliced water chestnuts, drained
1/3 cup thinly sliced green onions/scallions about 4
1/3 cup roasted cashews
Steamed rice & sriracha sauce to serve (optional)

Cover mushrooms with boiling water in a small, heat-resistant bowl. Let stand 20 minutes or until the mushrooms are softened; drain. Cut stems from the mushrooms and discard; slice caps in half or quarters if the caps are large. Set aside.
Combine sherry and chicken in a medium bowl; set aside. Combine the cornstarch, broth, oyster sauce & sesame oil in a measuring jug; set aside.
Heat a wok or large frying pan over medium-high heat. Add the peanut oil, ginger and garlic and stir-fry for about 1 minute or until fragrant. Add the chicken mixture and stir-fry for 5 to 6 minutes until lightly browned and cooked.
Add the snow peas, water chestnuts, mushrooms & broth mixture and stir-fry for about 2 to 3 minutes or until snow peas are tender-crisp and bright green.
Add cashews and stir-fry until combined. Sprinkle with green onions just before serving. Serves 4.