Chicken & Sugar Snap Peas Stir-fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 T coconut oil1 lb boneless, skinless chicken breast, cut into 1 inch cubes2 T minced garlic1/2 t cayenne pepper (more, or lesss, to taste)12 oz sugar snap peas- rinsed, trimmed, cut into 1 inch pieces4 green onions, sliced thin1/4 c basil, chopped1/2 c chicken broth2 T rice vinegar1 T cornstarch
Heat coconut oil in large skillet over medium heat.
Add garlic and cayenne pepper to oil and saute for about 1 minute.
Add cubed chicken, stirring occasionally until no longer pink.
While chicken is cooking, mix broth, vinegar and cornstarch together in a small bowl.
When chicken is no longer pink, add sugar snap peas and cook until bright green.
Add green onions and basil and cook for another minute.
Pour broth mixture into skillet and stir thoroughly until mixture thickens.
Eat as is, or serve over rice or noodles. Calorie count does not include rice or noodles.
Serving Size: makes 4 1-cup servings
Add garlic and cayenne pepper to oil and saute for about 1 minute.
Add cubed chicken, stirring occasionally until no longer pink.
While chicken is cooking, mix broth, vinegar and cornstarch together in a small bowl.
When chicken is no longer pink, add sugar snap peas and cook until bright green.
Add green onions and basil and cook for another minute.
Pour broth mixture into skillet and stir thoroughly until mixture thickens.
Eat as is, or serve over rice or noodles. Calorie count does not include rice or noodles.
Serving Size: makes 4 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 261.2
- Total Fat: 10.4 g
- Cholesterol: 70.2 mg
- Sodium: 252.0 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 4.7 g
- Protein: 29.2 g
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