Using store-bought hoisin sauce makes this chicken stir-fry easy and fast. You can substitute any quick-cooking vegetable, such as mushrooms, thinly sliced carrots, or broccoli florets. Round out the meal with Steamed White Rice.
Heat 2 Tbs. of the oil in a large skillet over mediumhigh heat. Add the onion and cook for 2 to 3 min. Add the bell pepper and cook until both the pepper and onion are browned around the edges, 4 to 6 min. Remove the vegetables from the skillet; set aside. Pour the remaining 1 Tbs. oil in the skillet. Sprinkle the chicken with salt and pepper, add it to the oil, and cook, stirring frequently, so that all sides brown, 2 to 3 min. Stir in the snow peas and sprinkle in some red chile flakes. Add the ginger, if using. Reduce the heat to medium low and stir in the hoisin sauce and water. Simmer for 1 min. to wilt the snow peas and finish cooking the chicken (don’t overcook it). Sprinkle with the peanuts or cashews and serve over rice.
nutrition information (per serving):
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Photo: Scott Phillips