Chicken & Snap Pea Stir Fry
Adapted from a Cooking Light Recipe
Serve with Rice or Noodles if Desired

Serves 4

3 tablespoons dark brown sugar
1 1/2 tablespoons reduced sodium soy sauce
2 teaspoons fish sauce
1 tablespoon rice wine vinegar
1 tablespoon sambal oelek
1/2 teaspoon dark sesame oil
3/4 teaspoon cornstarch
1 tablespoons canola oil, divided
1 pound boneless skinless chicken breast, cut in bite-sized pieces
8 ounces sugar snap peas
1 red bell pepper, sliced
1/2 medium red onion, cut into thin wedges
1/4 cup sliced green onions
1/4 cup unsalted dry-roasted peanuts

Combine the first 7 ingredients, stirring well; set aside.

Heat a large wok or large heavy skillet over high heat. Add 2 teaspoons canola oil to pan; swirl to coat. Add chicken; stir-fry 4 minutes or until browned and done. Remove chicken from wok. Add remaining 2 teaspoons canola oil to wok; swirl to coat.

Add sugar snap peas, bell pepper, and red onion; stir-fry 3 minutes or until vegetables are crisp-tender. Stir in brown sugar mixture; cook 1 minute or until thickened. Stir in chicken; toss to coat.
Garnish with green onions and peanuts.

Per Serving (1 cup): 302 Calories; 10g Fat (30.8% calories from fat); 1g Saturated Fat; 31g Protein; 21g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 402mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.


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