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

Ann Taylor Pittman
Recipe by Cooking Light

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4 (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 7 ingredients, stirring well; set aside.

    Advertisement
  • 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.

Chef's Notes

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.

Nutrition Facts

349 calories; fat 14.2g; saturated fat 1.7g; mono fat 7.5g; poly fat 4.3g; protein 31g; carbohydrates 24.6g; fiber 3.5g; cholesterol 66mg; iron 2mg; sodium 576mg; calcium 69mg.