Spicy Stir-Fried Chicken with Snow Peas and Tomatoes

Ingredients

• 12 oz uncooked boneless skinless chicken thigh(s), cut into 1/4-inch thick, bite-size slices
• 5 tsp sherry (dry or sweet), divided
• 2 tsp soy sauce, dark(see note)
• 2 tsp cornstarch
• 2 Tbsp fat free chicken broth
• 1 Tbsp hoisin sauce
• 1 Tbsp low sodium soy sauce
• 1 Tbsp chili sauce, (chili-garlic sauce)
• 5 tsp peanut oil
• 3 clove(s) garlic clove(s), smashed
• 2 cup(s) snow peas, strings removed
• 1 cup(s) fresh cherry tomato(es), halved
• 1/4 tsp table salt

Instructions

1. In a medium bowl, combine chicken, 2 tsp of sherry, dark soy sauce and cornstarch, and stir until cornstarch is no longer visible. In a small bowl, combine chicken broth, hoisin, soy sauce, chili garlic sauce and remaining 1 Tbsp sherry.
2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil. Add garlic and stir-fry 10 seconds or until fragrant. Push garlic to sides of wok, add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
3. Swirl in remaining 2 tsp oil, add snow peas, tomatoes and salt, and stir-fry 30 seconds or until just combined with chicken. Swirl sauce into wok and stir-fry 1 to 2 minutes or until chicken is cooked through.

Notes

Yields 3/4 cup per serving.

The dark soy sauce adds a rich flavor with a hint of sweetness and helps to caramelize the chicken. If you cannot find it, you can substitute low sodium soy sauce. To save time, if the snow peas are young and tender you can skip stringing them.