• 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
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Ingredients

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Directions

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

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

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  • 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.

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  • 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; 12 g total fat; 2 g saturated fat; 4 g polyunsaturated fat; 5 g monounsaturated fat; 66 mg cholesterol; 646 mg sodium. 521 mg potassium; 46 g carbohydrates; 3 g fiber; 14 g sugar; 34 g protein; 0 RE vitamin a; 5151 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 13 mg niacin equivalents; 1 mg vitamin b6; 85 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 3 mg iron;

Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0