Yum! Yum! Add this one to you summer rotation. Only 254 calories per serving.
Thai Chicken Stir-Fry
courtesy Better Homes and Gardens Cookbook
Ingredients:
3 tbsp. dry sherry
2 tbsp. soy sauce
1 tbsp. fish sauce (optional)
1 tbsp. water
1 tsp. cornstarch
½ tsp. crushed red pepper
12 oz. skinless, boneless chicken breast halves
1 tbsp. cooking oil
1 tsp. grated gingerroot
2 cloves garlic, minced
1 cup biased-sliced carrots
1 large yellow or red bell pepper, sliced (optional)
2 cups fresh pea pods, tips, strings, removed, or one 6-ouncepackage frozen pea pods thawed
4 green onions, bias-sliced into 1-inch pieces (1 cup)
1/3 cup dried roasted peanuts
Hot cooked rice
- For sauce, in a small bowl stir together sherry, soy sauce, fish sauce, water, cornstarch, and red pepper. Set sauce aside.
- Rinse chicken; pat dry. Cut chicken into 1-inch pieces; set aside.
- Pour cooking oil into a wok or large skillet. (Add more oil as necessary while cooking.) Preheat over medium-high heat. Stir fry gingerroot and garlic in hot oil for 15 seconds. Add carrots; stir-fry for 2 minutes. Add pea pods, bell peppers & green onions; stir-fry for 2-3 minutes or till crisp-tender. Remove vegetables from wok or skillet.
- Add chicken to hot wok. Stir-fry for 3-4 minutes or till chicken is no longer pink. Push chicken from center of wok. Stir sauce; add to center of the wok. Cook and stir till thickened and bubbly. Return vegetables to wok. Add peanuts. Stir all ingredients together to coat with sauce. Cook and stir 1-2 minutes more or until heated through. If desired, serve at once with rice. Makes 4 servings.
