ounces skinless boneless chicken breast, cut into thin strips
medium carrots, thinly bias-sliced
cups small broccoli florets
cloves garlic, minced
cup bias-sliced green onion
tablespoons chopped honey-roasted peanuts
tablespoon grated fresh ginger
tablespoon reduced-sodium soy sauce
teaspoon toasted sesame oil
teaspoon crushed red pepper
cup bottled plum sauce
Hot cooked rice or rice noodles
- 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.
- Stir in the plum sauce and water. Heat through. Serve over hot cooked rice or noodles. Makes 4 servings.
From the Test Kitchen
Cut up vegetables; cover and chill up to 24 hours before using.
Nutrition Facts(On-the-Fly Stir-Fry)
- Per serving:
- 523 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 30 mg chol.,
- 227 mg sodium,
- 104 g carb.,
- 3 g fiber,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet