Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

This Asian stir-fry main dish is loaded with the flavors of fresh ginger, garlic, and soy sauce. All the vegetables already in the stir-fry make this a complete meal.

Source: Better Homes and Gardens


Credit: Peter Krumhardt

Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Cut chicken into 1-inch pieces; set aside.

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

  • 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 carrot; cook and stir for 2 minutes. Add pea pods and green onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.

  • Add half 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 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. Makes 4 servings.

Nutrition Facts

435 calories; fat 12g; cholesterol 66mg; saturated fat 2g; carbohydrates 46g; mono fat 5g; poly fat 4g; insoluble fiber 3g; sugars 14g; protein 34g; vitamin a 5150.6IU; vitamin c 8.9mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 12.8mg; vitamin b6 0.7mg; folate 84.7mcg; vitamin b12 0.3mcg; sodium 646mg; potassium 521mg; calcium 90.9mg; iron 3.1mg.