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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 30%
  • Fat: 9.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 3g
  • Protein: 27.3g
  • Carbohydrate: 24.7g
  • Fiber: 3.8g
  • Cholesterol: 60mg
  • Iron: 2.4mg
  • Sodium: 667mg
  • Calcium: 48mg

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

  1. Cook rice according to package directions, omitting salt and fat. Keep warm.
  2. 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.
  3. 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.
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