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.

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  • 1 pound skinless, boneless chicken breast halves
  • 1/4 cup rice wine
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons water
  • 1 tablespoon fish sauce (optional)
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon cooking oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 1/2 cups bias-sliced carrots (3 medium)
  • 2 cups fresh pea pods, tips and strings removed, or one 6-ounce package frozen pea pods, thawed
  • 4 green onions, bias-sliced into 1-inch pieces
  • 1/3 cup dry roasted peanuts
  • 2 cups hot cooked rice
  • Chopped peanuts (optional)
Cut chicken into 1-inch pieces; set aside.
For sauce, stir together rice wine, soy sauce, water, fish sauce (if using), cornstarch, and red pepper. Set aside.
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.
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

Per Serving: cal. (kcal) 435, Fat, total (g) 12, chol. (mg) 66, sat. fat (g) 2, carb. (g) 46, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 4, fiber (g) 3, sugar (g) 14, pro. (g) 34, vit. A (RE) 0, vit. A (IU) 5150.56, vit. C (mg) 8.86, Thiamin (mg) 0.27, Riboflavin (mg) 0.16, Niacin (mg) 12.83, Pyridoxine (Vit. B6) (mg) 0.7, Folate (g) 84.67, Cobalamin (Vit. B12) (g) 0.3, sodium (mg) 646, Potassium (mg) 521, calcium (mg) 90.87, iron (mg) 3.06, Vegetables () 1, Starch () 2, Other Carb () 0.5, Lean Meat () 3.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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