- Calories 310
- Caloriesfromfat 0.0%
- Fat 11g
- Satfat 2.3g
- Monofat 4.2g
- Polyfat 2.6g
- Protein 20g
- Carbohydrate 35g
- Fiber 2.5g
- Cholesterol 38mg
- Iron 1.5mg
- Sodium 747mg
- Calcium 55mg
How to Make It
Cook rice according to package directions.
Sprinkle chicken with 1/2 tsp. salt.
Whisk together chicken broth and next 7 ingredients. Set aside.
Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot. Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
Add peas, bell pepper, and remaining 1/4 tsp. salt; cook 2 minutes, stirring often. Stir chicken broth mixture, and add to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce found in the Asian section of large supermarkets.
Note: Nutritional analysis does not include garnish.