Thai Chicken Stir-Fry
This Asian stir-fry main dish is loaded with the flavors of fresh ginger, garlic, and soy sauce. All the vegetables already in the stir-fry make this a complete meal.
Ingredients
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1 pound skinless, boneless chicken breast halves
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1/4 cup rice wine
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3 tablespoons reduced-sodium soy sauce
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2 tablespoons water
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1 tablespoon fish sauce (optional)
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1-1/2 teaspoons cornstarch
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1/2 teaspoon crushed red pepper
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1 tablespoon cooking oil
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1 teaspoon grated fresh ginger
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2 cloves garlic, minced
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1-1/2 cups bias-sliced carrots (3 medium)
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2 cups fresh pea pods, tips and strings removed, or one 6-ounce package frozen pea pods, thawed
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4 green onions, bias-sliced into 1-inch pieces
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1/3 cup dry roasted peanuts
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2 cups hot cooked rice
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Chopped peanuts (optional)
Directions
1.
Cut chicken into 1-inch pieces; set aside.
2.
For sauce, stir together rice wine, soy sauce, water, fish sauce (if using), cornstarch, and red pepper. Set aside.
3.
Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 seconds. Add carrot; cook and stir for 2 minutes. Add pea pods and green onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
4.
Add half the chicken to hot wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken. Return all chicken to wok. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir in 1/3 cup peanuts. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. If desired, sprinkle with additional chopped peanuts. Makes 4 servings.
Nutrition information
Calories 435, Total Fat 12 g, Saturated Fat 2 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 4 g, Cholesterol 66 mg, Sodium 646 mg, Carbohydrate 46 g, Total Sugar 14 g, Fiber 3 g, Protein 34 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 9%, Iron 17%. Exchanges: Vegetable 1, Starch 2, Other Carbohydrate .5, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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