• 1 (7 oz/200g) skinless, boneless chicken breast 1
• 4 cloves garlic, minced 4
• 2 Tbsp low-sodium soy sauce 30 mL
• 2 Tbsp garlic chili sauce 30 mL
• 2 tsp canola oil 10 mL
• 2 tsp fresh lime juice 10 mL
• 2 large red peppers, thinly sliced 2
• 1 cup snap or snow peas 250 mL
• 6 green onions, chopped into 4 inch (10 cm) pieces 6
• 1/4 cup unsalted cashews, chopped coarsley 60 mL

Preparation

1 Slice the chicken into 1/4 inch (5 mm) slices. If this is hard to do, place the chicken in the freezer for 20 minutes to firm for easier slicing.
2 In a resealable plastic bag, mix together the garlic, soy sauce, chili sauce, 1 tsp (5 mL) of the canola oil and lime juice. Add the sliced chicken. Marinate in the refrigerator for 20 minutes to 12 hours.
3 When the chicken is marinated, heat a medium-sized frying pan over medium heat. Add 1 tsp (5 mL) canola oil and the red peppers. Saute for 1 minute. Remove the peppers from the pan and set aside on a plate.
4 Add chicken with marinate to the frying pan. Stir fry the chicken for 4 minutes. Return the red peppers to the pan and continue cooking for 1 minute. Add the snow peas and green onion and cook for 2 minutes. Sprinkle with cashews and stir fry for 1 minute. Serve.

Special instructions

“Aside from the heart healthy benefits of canola oil, I love using it in a marinade because of its mild, almost neutral flavor. Canola oil allows the flavors of the lime, garlic and soy sauce to come through in this recipe. The mild taste of canola oil makes it great in a salad dressing too, when you want to taste the ingredients and not the oil.”

Source: canolainfo.org