Chicken & Sugar Snap Peas Stir-fry

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken & Sugar Snap Peas Stir-fry calories by ingredient


Introduction

Easy & quick stir-fry. I eat it as-is, but you could have it over rice. Those calories (rice) are not calculated in the total Easy & quick stir-fry. I eat it as-is, but you could have it over rice. Those calories (rice) are not calculated in the total
Number of Servings: 4

Ingredients

    2 T coconut oil
    1 lb boneless, skinless chicken breast, cut into 1 inch cubes
    2 T minced garlic
    1/2 t cayenne pepper (more, or lesss, to taste)
    12 oz sugar snap peas- rinsed, trimmed, cut into 1 inch pieces
    4 green onions, sliced thin
    1/4 c basil, chopped
    1/2 c chicken broth
    2 T rice vinegar
    1 T cornstarch

Tips

Can reserve some green onions and fresh basil to sprinkle over top.


Directions

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