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Thai Chicken Stir-Fry

Makes: 4 servings
Start to Finish 35 mins
Thai Chicken Stir-Fry
Ingredients
  • 1  pound  skinless, boneless chicken breast halves
  • 1/4  cup  rice wine
  • 3  tablespoons  reduced-sodium soy sauce
  • 2  tablespoons  water
  • 1  tablespoon  fish sauce (optional)
  • 1 1/2  teaspoons  cornstarch
  • 1/2  teaspoon  crushed red pepper
  • 1  tablespoon  vegetable oil
  • 1  teaspoon  grated fresh ginger
  • 2  cloves garlic, minced
  • 1 1/2  cups  bias-sliced carrots (3 medium)
  • 2  cups  fresh pea pods, tips and strings removed, or one 6-ounce package frozen pea pods, thawed
  • 4  green onions, bias-sliced into 1-inch pieces
  • 1/3  cup  dry roasted peanuts
  • 2  cups  hot cooked rice
  •  Chopped peanuts (optional)
Directions

1. Cut chicken into 1-inch pieces; set aside.

2. For sauce, stir together rice wine, soy sauce, water, fish sauce (if desired), cornstarch, and crushed red pepper. Set aside.

3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 seconds. Add carrots; cook and stir for 2 minutes. Add pea pods and green onions; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.

4. Add half of the chicken to hot wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken. Return all chicken to wok. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir in the 1/3 cup peanuts. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. If desired, sprinkle with additional chopped peanuts.

Nutrition Facts (Thai Chicken Stir-Fry)
  • Servings Per Recipe 4,
  • cal. (kcal) 406,
  • Fat, total (g) 11,
  • chol. (mg) 66,
  • sat. fat (g) 2,
  • carb. (g) 43,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 5,
  • fiber (g) 3,
  • sugar (g) 10,
  • pro. (g) 34,
  • vit. A (IU) 80,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 13,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 97,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1020,
  • Potassium (mg) 597,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Vegetables () 1,
  • Starch () 3,
  • Lean Meat () 4,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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