| Serves: |
Makes 4 servings
|
Cooking Time:
|
7 minutes |
Serve this quick-to-prepare stir-fry over rice or Asian noodles. If you like a spicy stir-fry, increase the hot pepper sauce. Have your ingredients sliced before beginning to stir-fry.
Ingredients:
3 tbsp
|
soy sauce
|
45 mL
|
2 tbsp
|
peanut butter |
30 mL |
| 1 tbsp |
white wine or rice wine vinegar |
15 mL |
| 1 tbsp |
brown sugar |
15 mL |
| ¼ cup |
minced peeled fresh ginger |
45 mL |
| 2 |
garlic cloves, minced |
2 |
| ½ tsp |
hot pepper sauce |
2 mL |
| 1 tbsp |
peanut oil |
15 mL |
| ¾ lb |
boneless skinless chicken breasts, cut into bite-size pieces |
375 g |
| 2 |
medium carrots, sliced very thinly |
2 |
| 2 |
sweet peppers, preferably 1 red and 1 green cut into thin strips |
2 |
1 ½ cup
|
snow peas, trimmed |
375 mL |
| |
chopped toasted peanuts for garnish |
|
Directions:
In a small bowl, stir soy sauce with peanut butter, vinegar, brown sugar, ginger, garlic and hot pepper sauce until blended. Set aside
In a large frying pan, heat oil over medium-high heat. Add chicken and stir-fry until browned all over, about 3 minutes. Add carrots and stir-fry 2 minutes. Add peanut sauce, peppers and snow peas. Stir-fry until vegetables are tender but still crisp and chicken is cooked through, about 2 minutes. Sprinkle with peanuts. Serve over rice or noodles.
Nutritional Information:
| PER SERVING: |
|
| Calories: |
247 |
| Protein: |
24.2 g
|
| Total Fat: |
9.2 g (of which 3.9 g is monounsaturated) |
Carbohydrates:
|
18.2 g |
To view a PDF version of this recipe, click
here.