Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Southern Living January 2007

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Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions.

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  • 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.

Nutrition Facts

310 calories; fat 11g; saturated fat 2.3g; mono fat 4.2g; poly fat 2.6g; protein 20g; carbohydrates 35g; fiber 2.5g; cholesterol 38mg; iron 1.5mg; sodium 747mg; calcium 55mg.
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