Spicy Chicken and Snow Peas

Photo: Lee Harrelson; Styling: Melanie J. Clarke
Look for chile paste with garlic on the Asian aisle of large supermarkets.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 293
Caloriesfromfat 30 %
Fat 9.9 g
Satfat 1.8 g
Monofat 4.3 g
Polyfat 3 g
Protein 27.3 g
Carbohydrate 24.7 g
Fiber 3.8 g
Cholesterol 60 mg
Iron 2.4 mg
Sodium 667 mg
Calcium 48 mg

Ingredients

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 tablespoons sugar
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons chile paste with garlic (such as sambal oelek)
1 teaspoon bottled ground fresh ginger (such as Spice World)
Cooking spray
1 teaspoon dark sesame oil
1 1/2 cups matchstick-cut carrots
1 cup thinly sliced red bell pepper
2 cups chopped cooked chicken breast
2 cups snow peas, trimmed
1/4 teaspoon salt
1/3 cup unsalted, dry-roasted peanuts

Preparation

Cook rice according to package directions, omitting salt and fat. Keep warm.

Combine sugar and next 4 ingredients (through ginger) in a small bowl. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan. Add carrots and pepper to pan; sauté 2 minutes. Add chicken and peas to pan; sauté 1 minute. Transfer chicken mixture to a large bowl; stir in salt.

Return pan to heat. Add soy sauce mixture to pan; bring to a boil. Cook until reduced to 1/4 cup (about 1 1/2 minutes), stirring constantly. Arrange about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups chicken mixture. Drizzle 1 tablespoon sauce over each serving; sprinkle each serving with about 4 teaspoons peanuts.

Note:

Nancy Hughes,

May 2007