Recipes and Cooking Thai Chicken Stir-Fry 4.3 (4) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Peter Krumhardt Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound skinless, boneless chicken breast halves ¼ cup rice wine 3 tablespoon reduced-sodium soy sauce 2 tablespoon water 1 tablespoon fish sauce (optional) 1 ½ teaspoon cornstarch ½ teaspoon crushed red pepper 1 tablespoon cooking oil 1 teaspoon grated fresh ginger 2 cloves garlic, minced 1 ½ cup bias-sliced carrots (3 medium) 2 cup 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 ⅓ cup dry roasted peanuts 2 cup hot cooked rice Chopped peanuts (optional) Directions 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. Rate it Print Nutrition Facts (per serving) 435 Calories 12g Fat 46g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 435 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 66mg 22% Sodium 646mg 28% Total Carbohydrate 46g 17% Total Sugars 14g Protein 34g Vitamin C 8.9mg 45% Calcium 90.9mg 7% Iron 3.1mg 17% Potassium 521mg 11% Folate, total 84.7mcg Vitamin B-12 0.3mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.