Rating: 4 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Look for chile paste with garlic on the Asian aisle of large supermarkets.

Nancy Hughes
Recipe by Cooking Light May 2007

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Credit: Lee Harrelson; Styling: Melanie J. Clarke

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

293 calories; calories from fat 30%; fat 9.9g; saturated fat 1.8g; mono fat 4.3g; poly fat 3g; protein 27.3g; carbohydrates 24.7g; fiber 3.8g; cholesterol 60mg; iron 2.4mg; sodium 667mg; calcium 48mg.
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