An easy recipe for a chicken stir-fry is one published by Grace Young in her book "Stir-Frying to the Sky's Edge," which can also be found published as a special column on cooking website TheKitchn.com. The recipe calls for ingredients such as chicken, snap peas, cashews and soy sauce.
First the ingredients must be prepared by cleaning and cutting to proper size. Cut 1 pound of boneless, skinless chicken breasts or thighs into 1/4-inch-thick pieces. Remove the strings from and wash 1 cup of sugar snap peas. Cut 1 cup of cubed red bell pepper and roast 1/2 cup of whole cashew nuts. Mince 2 tablespoons of ginger. Set these ingredients aside.
Marinate the chicken pieces with 1 tablespoon of minced garlic, 1 1/2 teaspoons of cornstarch, 1 teaspoons of soy sauce and 1 teaspoon of dry sherry cooking wine in a medium bowl, stirring until no dry cornstarch is visible. In a separate bowl, make the sauce by whisking together 1/4 cup of chicken broth with 1 teaspoon of soy sauce and 2 tablespoons of dry sherry.
To cook the stir fry, heat a pan or wok to high heat with 1 tablespoon of cooking oil, such as canola or peanut. Swirl the oil around to coat the pan. Add the ginger and 1/4 teaspoon of red pepper flakes to the pan and stir for about 10 seconds. Move the ginger and pepper flakes to the side of the pan and add the chicken to the pan in a single, even layer, making sure the pan is hot and the chicken is sizzling on contact. Let the chicken sear for 1 minute before stir-frying for another minute along with the ginger and chili flakes.
When the chicken is lightly browned but not fully cooked through, add the vegetables along with another tablespoon of cooking oil, add salt to taste and then stir-fry for another minute. Add the sauce and stir-fry for 1 more minute until the chicken is just cooked through. Serve immediately.