Chicken and Sugar Snap Stir-Fry

Dairy-free
Egg-free
Nut-free
Heart-Healthy
High-Fiber
Kosher
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Dish type
Dinner
Serves
4
Ready in
25 minutes

Ingredients

  • 1 tbsp. canola oil
  • 2 tsp. toasted sesame oil
  • 1 lb. boneless, skinless chicken breasts, trimmed, cut into thin strips
  • 1 tbsp. peeled, grated gingerroot
  • 2 garlic cloves, minced
  • 1/2 tsp. crushed red pepper flakes (optional)
  • 1 lb. sugar snap peas, stem ends removed
  • 1 carrot, peeled, sliced thin on the diagonal
  • 1 cup sliced white or shiitake mushrooms
  • 1 tbsp. less-sodium soy sauce
  • 2 cups cooked basmati or brown rice
  • Minced scallions, chopped peanuts (optional)

Directions

Prep Time
20 minutes
Cook Time
5 minutes
Ready in
25 minutes
  1. In a large nonstick pan or wok heat canola and sesame oils over high heat. Add chicken, ginger, garlic and (if desired) red pepper flakes. Cook, stirring constantly, 3 minutes or until chicken is no longer pink.
  2. Add snap peas, carrot and mushrooms to pan. Cook and stir 2 to 3 minutes or until vegetables are crisp-tender. Stir in soy sauce. Serve over rice, and (if desired) sprinkle with scallions and peanuts.

Nutritional Information

Serving Size
1
Per Serving
Calories 362, Calories Fat 88, Total Fat 10g, Saturated Fat 1g, Cholesterol 72mg, Sodium 181mg, Carbohydrate 34g, Protein 33g
Serving Size1
Calories362
Calories Fat88
Calories (fat) extra24
Total Fat10g
Total Fat (extra)16
Saturated Fat1g
Saturated Fat (extra)8
Cholesterol72mg
Cholesterol (extra)24
Sodium181mg
Sodium (extra)8
Potassium613mg
Carbohydrate34g
Carbohydrate (extra)11
Fiber5g
Fiber (extra)21
Sugars6g
Protein33g
Omega30g
Vitamin A3798IU
Vitamin A (extra)76
Vitamin C69mg
Vitamin C (extra)116
Iron3mg
Iron (extra)22