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Low Fat Peppery Chicken Stir-Fry Recipe
Ingredients
2 tablespoons canola oil, divided
1 package oriental-seasoned boneless chicken, breasts , cut into 1-inch strips, about 1 pound
l6 ounces frozen stir-fry vegetables
1 tablespoon reduced-sodium soy sauce (up to 2)
1/4 teaspoon oriental chili-garlic paste
2 cups cooked jasmine rice
1 tablespoon minced fresh cilantro
Method
In wok or large nonstick skillet, over medium-high heat, heat 1 tablespoon oil.
Stir-fry chicken until lightly browned and cooked through, about 6 to 8 minutes.
Move chicken to side of wok 2.
Add remaining oil and frozen vegetables; stir-fry until vegetables are tender crisp, about 4 to 5 minutes.
Add soy sauce, chili-garlic paste and chicken; toss to combine.
Spoon chicken and vegetables over rice; sprinkle with cilantro.
Makes 4 servings.
Preparation time: About 5 to 7 minutes.
Cooking time: About 12 to 15 minutes.
Per serving: About 294 cal, 24 g pro, 30 g car, 9 g fat, 26% cal from fat, 53 mg cholesterol, 941 mg sod, 1 g fiber.
