Garlic soy chicken stirfry

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  • Number of Servings: 4
Ingredients
14 gram(s) Avocado Oil - Chosen Foods - 1 TBSP 12 oz Farm Fresh Frozen Boneless/Skinless Chicken Breasts 1 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, sweet, red, fresh 0.75 cup Green Beans (snap) 4 serving Sugar Snap Peas, Raw ` edible-podded, raw [Snowpeas, Sugar snap peas] 10 pea pods 34g 3 tbsp chopped Shallots 3 clove Garlic 1 tbsp Fish Sauce 0.85 tbsp Kikkoman Lite Soy Sauce 0.65 tbsp Honey 1 fl oz Water, tap 0.15 tbsp Argo Cornstarch 0.25 cup Peanuts, dry-roasted 3 tbsp chopped Scallions, raw Chili paste I tsp
Directions
Heat 2 teaspoons oil in large skillet over medium high heat. Add chicken cut into 1 inch cubes. Stir often until browned and done, 5-6 minutes. Remove chicken. Add remaining oil, pepper, green beans, peas, minced shallots and sliced garlic. Cook until crisp tender, 5-7 minutes. Whisk together fish and soy sauces, honey, tsp sambal oelek, water and cornstarch in small bowl. Add to wok along with chicken, stirring to coat veggies and chicken. Cook until sauce thickens, about 2 minutes. Remove from heat; add peanuts and chopped scallions.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user AHOYTX.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 222.2
  • Total Fat: 8.9 g
  • Cholesterol: 41.3 mg
  • Sodium: 703.3 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 3.2 g
  • Protein: 21.9 g

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