Sweet-Spicy Chicken and Vegetable Stir-Fry

Photo: Iain Bagwell; Styling: Mary Clayton Carl

This colorful chicken and veggie stir-fry features a sweet-spicy sauce and a topping of dry-roasted peanuts, which add delicious crunch.

Yield: Serves 4 (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 349
  • Fat: 14.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 4.3g
  • Protein: 31g
  • Carbohydrate: 24.6g
  • Fiber: 3.5g
  • Cholesterol: 66mg
  • Iron: 2mg
  • Sodium: 576mg
  • Calcium: 69mg

Ingredients

  • 3 tablespoons dark brown sugar
  • 1 1/2 tablespoons lower-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sambal oelek
  • 1 teaspoon dark sesame oil
  • 3/4 teaspoon cornstarch
  • 2 tablespoons canola oil, divided
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 8 ounces sugar snap peas
  • 1 red bell pepper, sliced
  • 1/2 medium red onion, cut into thin wedges
  • 1/4 cup sliced green onions
  • 1/4 cup unsalted dry-roasted peanuts

Preparation

  1. 1. Combine the first 7 ingredients, stirring well; set aside.
  2. 2. Heat a large wok or large heavy skillet over high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add chicken; stir-fry 4 minutes or until browned and done. Remove chicken from wok. Add remaining 1 tablespoon canola oil to wok; swirl to coat. Add sugar snap peas, bell pepper, and red onion; stir-fry 3 minutes or until vegetables are crisp-tender. Stir in brown sugar mixture; cook 1 minute or until thickened. Stir in chicken; toss to coat. Sprinkle with green onions and peanuts.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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