On-the-Fly Stir-Fry

A simple stir-fry can pack a meal's-worth of nutrition onto a single plate. Dinner is on the table with a fast flip of the wrist.

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  • 8 ounces skinless boneless chicken breast, cut into thin strips
  • 2 medium carrots, thinly bias-sliced
  • 1 1/2 cups small broccoli florets
  • 2 cloves garlic, minced
  • 1/4 cup bias-sliced green onion
  • 3 tablespoons chopped honey-roasted peanuts
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/4- 1/2 teaspoon crushed red pepper
  • 1/4 cup bottled plum sauce
  • 1/4 cup water
  • Hot cooked rice or rice noodles
Spray a nonstick wok or skillet with nonstick spray coating. Add the chicken, carrots, broccoli, and garlic and stir-fry for 3 to 4 minutes. Add the green onion, peanuts, ginger, soy sauce, sesame oil, and crushed red pepper and stir-fry for 2 minutes more.
Stir in the plum sauce and water. Heat through. Serve over hot cooked rice or noodles. Makes 4 servings.

Make Ahead Tip

  • Cut up vegetables; cover and chill up to 24 hours before using.

nutrition information

Per Serving: cal. (kcal) 523, Fat, total (g) 5, chol. (mg) 30, sat. fat (g) 1, carb. (g) 104, fiber (g) 3, pro. (g) 14, vit. A (RE) 958, vit. C (mg) 34, sodium (mg) 227, calcium (mg) 50, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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