Chicken and Vegetable Stir-Fry

Photo: Randy Mayor; Stylist: Cindy Barr

Vary the veggies to your family's tastes—sliced carrots or snow peas would be good substitutions.

Yield: Serves 4 (serving size: 1 cup stir-fry and 1/2 cup rice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 299
  • Fat: 5.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 22.8g
  • Carbohydrate: 39g
  • Fiber: 3.4g
  • Cholesterol: 55mg
  • Iron: 2.9mg
  • Sodium: 641mg
  • Calcium: 48mg

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 2 teaspoons dark sesame oil
  • 12 ounces skinless, boneless chicken breast, cut into 1/4-inch-thick strips
  • 3 cups thinly sliced napa (Chinese) cabbage
  • 1 cup sugar snap peas, trimmed and halved diagonally
  • 1 large red bell pepper, thinly sliced
  • 3 tablespoons lower-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon rice vinegar
  • 2 green onions, cut diagonally into 1/2-inch pieces

Preparation

  1. 1. Prepare rice according to package directions, omitting salt and fat.
  2. 2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Add cabbage, peas, and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally. Combine soy sauce and next 3 ingredients in a small bowl; stir with a whisk. Add soy sauce mixture to pan; cook 1 minute, stirring gently to coat. Serve with rice. Sprinkle with onions.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken and Vegetable Stir-Fry Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy