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On-the-Fly Stir-Fry
Ingredients
-
8
ounces skinless boneless chicken breast, cut into thin strips
-
2
medium carrots, thinly bias-sliced
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1 1/2
cups small broccoli florets
-
2
cloves garlic, minced
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1/4
cup bias-sliced green onion
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3
tablespoons chopped honey-roasted peanuts
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1
tablespoon grated fresh ginger
-
1
tablespoon reduced-sodium soy sauce
-
1
teaspoon toasted sesame oil
-
1/4
- 1/2
teaspoon crushed red pepper
-
1/4
cup bottled plum sauce
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1/4
cup water
-
Hot cooked rice or rice noodles
Directions
1. Spray a nonstick wok or skillet with nonstick spray coating. Add the chicken, carrots, broccoli, and garlic and stir-fry for 3 to 4 minutes. Add the green onion, peanuts, ginger, soy sauce, sesame oil, and crushed red pepper and stir-fry for 2 minutes more.
2. Stir in the plum sauce and water. Heat through. Serve over hot cooked rice or noodles. Makes 4 servings.
From the Test Kitchen
- Make Ahead Tip Cut up vegetables; cover and chill up to 24 hours before using.
Nutrition Facts
(On-the-Fly Stir-Fry)
- Servings Per Recipe 4,
- Calories 523,
- Protein (gm) 14,
- Carbohydrate (gm) 104,
- Fat, total (gm) 5,
- Cholesterol (mg) 30,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 958,
- Vitamin C (mg) 34,
- Sodium (mg) 227,
- Calcium (DV %) 50,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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