This stir-fry chicken (or tofu) makes a meal that’s flexible: use what’s in your fridge and change it if you want something a little different.
I think I never make a stir-fry sauce the same way twice. That flexibility is one of the fun things about making a stir-fry. You can switch out the ingredients based on what you have in your ‘fridge or what you like most.
If you don’t like a sauce that’s slightly sweet, replace one of the tablespoons of hoisin sauce with soy sauce. Serve it with steamed white or brown rice.
Prep + Cook = 30 minutes
4 servings, each about 1½ cups
- 1 lb. boneless, skinless chicken breast or extra-firm tofu, cut into 1-inch pieces
- 1 Tbsp. cornstarch
- 1 Tbsp. canola or vegetable oil
- 2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)
- 1/2 cup cashews
- 5 garlic cloves, thinly sliced
- 1/2 yellow onion, chopped
- 3 carrots, halved lengthwise and sliced
- 8 oz. sugar snap peas
- 2 Tbsp. hoisin sauce
- 1 Tbsp. rice vinegar
- 1 Tbsp. mango chutney, or use apricot jam or orange marmalade
(Start the rice first, if you are serving it.) In a medium bowl, toss the chicken or tofu with the cornstarch to coat it. In a large nonstick skillet or wok, heat the oil over medium-high heat. When it is hot, add the chicken or tofu and cook it for 3 – 4 minutes until it is just cooked through (or lightly browned, if using tofu), drizzling it with 1 Tbsp. soy sauce about 1 minute before it is fully cooked.
Meanwhile, toast the cashews. Using a slotted spoon or spatula, transfer the chicken to a clean bowl and set it aside, leaving any remaining oil in the pan.
Add the garlic, onions, and carrots to the pan and sauté for about 2 minutes, then add the sugar snap peas and cook it for 3 more minutes until tender-crisp.
In a small bowl, combine the remaining soy sauce, hoisin sauce, vinegar, and chutney. Add the chicken or tofu and cashews to the skillet, then add the soy sauce mixture, and stir-fry until it is heated through. Serve it immediately over steamed rice, if desired, refrigerate it for up to 3 days, or freeze it for up to 3 months.
Do Ahead or Delegate:
Cut the chicken or tofu (and refrigerate the chicken if you are using it), toast the cashews, slice the garlic, chop the onion, halve and slice the carrots, combine the soy sauce, hoisin sauce, vinegar and chutney.
Toast the cashews at 300 degrees for 3 – 5 minutes until lightly browned and fragrant, or in a dry sauté pan over medium low heat for about 5 minutes.)
Scramble Flavor Booster:
Serve with extra soy sauce or some Asian chili garlic sauce.
Side Dish Suggestion: White or Brown Rice
Cook the rice according to the package directions, using water, chicken, or vegetable broth for the liquid.
Nutritional Information per Serving (% based upon Daily Values):
Calories 344, Total Fat 12.5g, 19%, Saturated Fat 2g, 10%, Cholesterol 66mg, 22%, Sodium 538.5mg, 22.5%, Carbohydrate 26.5g, 9%, Dietary Fiber 4g, 16.5%, Sugar 12g, Protein 32.5g