Speedy Chicken Stir-Fry

Chicken Stir Fry
Sam Jones/Quinn Brein


4 boneless, skinless, chicken breast halves
1/4 cup peanut oil
1/2 cup diced red bell pepper
1/2 cup sliced green onions, including some of the green tops
2 cloves garlic, minced
1 cup sliced fresh mushrooms
1/2 cup maple syrup
1/4 cup reduced-sodium soy sauce
1/4 cup sherry
2 tablespoons cornstarch
1/2 teaspoon ground ginger
dash of ground cayenne pepper
1/2 cup cashew halves


Cut the chicken into 2-inch pieces. Heat the oil in a large skillet and cook the chicken over medium heat for 8 minutes, or until it is opaque. Add the bell pepper, green onions, garlic, and mushrooms. Stir-fry for 3 to 4 minutes. In a small bowl, whisk together the maple syrup, soy sauce, sherry, cornstarch, ginger, and cayenne until the cornstarch dissolves. Pour over the chicken and vegetables and cook for 3 minutes, stirring until sauce thickens and develops a glaze. Stir in the cashews and heat for 1 minute more. Serve over rice.


4 servings

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