Chicken and Vegetable Stir-Fry

By cserumga

Amount per servingCalories: 299
Fat: 5.2g
Saturated fat: 0.9g
Monounsaturated fat: 1.7g
Polyunsaturated fat: 1.5g
Protein: 22.8g
Carbohydrate: 39g
Fiber: 3.4g
Cholesterol: 55mg
Iron: 2.9mg
Sodium: 641mg
Calcium: 48mg

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 2 teaspoons dark sesame oil
• 12 ounces skinless, boneless chicken breast, cut into 1/4-inch-thick strips
• 3 cups thinly sliced napa (Chinese) cabbage
• 1 cup sugar snap peas, trimmed and halved diagonally
• 1 large red bell pepper, thinly sliced
• 3 tablespoons lower-sodium soy sauce
• 2 tablespoons hoisin sauce
• 1 teaspoon cornstarch
• 1 teaspoon rice vinegar
• 2 green onions, cut diagonally into 1/2-inch pieces

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Prepare rice according to package directions, omitting salt and fat.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Add cabbage, peas, and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally. Combine soy sauce and next 3 ingredients in a small bowl; stir with a whisk. Add soy sauce mixture to pan; cook 1 minute, stirring gently to coat. Serve with rice. Sprinkle with onions.