Stir-fry

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)

By Lisa Schumacher, Special to Tribune Newspapers Chicago Tribune

January 30, 2013
3 cloves garlic, minced
2 tablespoons freshly grated ginger
8 ounces snow peas
1/2 cup cashews, toasted, see note below
Steamed rice

1. For the sauce, mix the ingredients together in a bowl; add chicken. Marinate, 10 minutes.

2. Add 1 tablespoon oil to a large skillet or wok; heat over high heat. Remove chicken from the marinade, reserving marinade. Add the chicken to the skillet or wok; stir-fry until the chicken is browned and cooked through. Remove from pan.

3. Add onions to the pan. Cook, 3 minutes. Add garlic and ginger; cook, 2 minutes.

4. Add snow peas, cashews, reserved marinade and chicken. Cook until snow peas are bright green and tender. Serve over rice.

Note: Toast cashews in a skillet over medium heat, stirring often to avoid burning, until golden brown, 5 minutes.

Nutrition information:
Per serving: 322 calories, 13 g fat, 2 g saturated fat, 63 mg cholesterol, 22 g carbohydrates, 28 g protein, 1,017 mg sodium, 3 g fiber.

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