Chicken, Red Pepper Stir-Fry


Prep Time: 30 minutes
Yield: 4 servings (serving size: 1 cup)


  • 3 3/4 teaspoons cornstarch, divided

  • 2 tablespoons low-sodium soy sauce, divided

  • 2 teaspoons dry sherry

  • 1 teaspoon rice wine vinegar

  • 3/4 teaspoon sugar

  • 1/2 teaspoon hot pepper sauce (such as Tabasco)

  • 1 pound chicken breast tenders, cut lengthwise into thin strips

  • 1/2 cup coarsely chopped unsalted cashews

  • 2 tablespoons canola oil

  • 2 cups julienne-cut red bell pepper (about 1 large)

  • 1 teaspoon minced garlic

  • 1/2 teaspoon minced peeled fresh ginger

  • 3 tablespoons thinly sliced green onions


  1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.

  2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.

  3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.

  4. Add oil to pan, swirling to coat. Add chicken mixture to pan; saute 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; saute 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.

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