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How To Stir-Fry Chicken Cooking Lessons From The Kitchn

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Ingredients

1 pound skinless, boneless chicken breasts or thighs, cut into 1/4-inch thick bite-sized slices

Vegetables

1 cup sugar snap peas, strings removed

1 cup cubed red bell pepper

1/2 cup whole roasted cashews

Aromatics

2 tablespoons minced ginger

1/4 teaspoon red pepper flakes

For the marinade

1 tablespoon minced garlic

1 1/2 teaspoons cornstarch

2 teaspoons soy sauce, divided

1 teaspoon plus 2 tablespoons Shao Hsing rice wine or dry sherry, divided

3/4 teaspoon salt

For the sauce

1/4 cup chicken broth

2 tablespoons grapeseed, canola, or peanut or vegetable oil

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