Ingredients:
- 8 oz Chicken thighs, cut into small strips
- 1 tsp Chinese 5 spice powder
- 2 tsp Sesame oil
- 2 Tbsp Hoisin sauce
- 1 tsp Sherry
- 1 tsp Corn starch
- 1/8 cup Vegetable oil
- 1 cup Snap peas
- 1/2 white onion, thinly sliced
- 1/4 cup Cashews
Instructions:
1. Marinate the Chicken:
- In a small bowl, combine the Chinese 5 spice powder, sesame oil, hoisin sauce, sherry, and corn starch to create the marinade.
- Add the chicken strips to the marinade, ensuring they are well-coated. Marinate overnight in the refrigerator.
2. Prepare the Stir-Fry:
- Heat vegetable oil in a deep sauté pan over medium-high heat.
- Once the oil is hot, add the snap peas and sliced onion. Stir-fry for about a minute, then remove the vegetables from the pan using a slotted spoon.
3. Cook the Chicken:
- In the same pan, maintaining medium-high heat, add the marinated chicken strips.
- Stir-fry the chicken for approximately 5 minutes or until it is browned and cooked through.
4. Combine and Finish:
- Return the cooked snap peas and onion to the pan with the chicken.
- Add the cashews to the pan and stir-fry for an additional minute to combine all the ingredients.
5. Serve:
- Serve the stir-fry immediately while hot.
Enjoy!
