- 20 mins
Ingredients
- 1/4 cup low-sodium chicken broth
- 1 tablespoon cornstarch
- 3 tablespoons reduced-sodium soy sauce
- 1 1/2 tablespoons honey
- 1 tablespoon sriracha
- 1 tablespoon toasted sesame oil
- 2 tablespoons canola oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- 2 tablespoons minced ginger
- 2 teaspoons minced garlic
- 1 pound snap peas, halved on the diagonal
- 2 multicolored bell peppers, cut into strips
- 1 carrot, very thinly sliced
- 4 teaspoons cilantro leaves
- 2 cups cooked brown rice
Preparation
Step 1
1. Whisk together 1/2 cup broth and cornstarch; stir in soy sauce, honey, sriracha and sesame oil.
2. Heat 1 tablespoon canola oil in a wok or a large skillet over medium-high heat. Add chicken to wok and brown, turning once, until cooked through, 2 to 3 minutes per side. Remove chicken from wok and set aside.
3. Add remaining canola oil, ginger and garlic to wok. Cook until fragrant, stirring, 1 to 2 minutes. Add snap peas, peppers, carrot and remain-ing broth, cover, and cook 2 minutes. Add chicken and soy sauce mixture. Bring to a boil, reduce heat and cook, stirring, until sauce thickens, 2 to 3 minutes. Garnish with cilantro and serve with brown rice.
Amount Per Serving
cal.(kcal)455
Fat, total(g)15
sat. fat(g)2
carb.(g)48
fiber(g)6
pro.(g)32
sodium(mg)644