Chicken Stir-Fry with Snow Peas and Bell Pepper

Chicken Stir-Fry with Snow Peas and Bell Pepper
Source: Diabetes & Hearth Health Recipes. Recipe Credit: . Photo Credit: Mittera.
Summary
Bell peppers provide a rainbow of colors in this attractive stir-fry. The crispness of the peppers and snow peas contrasts with the juicy chunks of chicken, while a traditional stir-fry sauce bathes the dish in Asian flavors of soy, garlic, and ginger. Add brown rice for a meal that rivals your favorite from the Chinese takeout menu, or cauliflower rice for a low carb dinner.
  • Prep time
    15 min
  • Cook time
    12 min
  • Servings
    4 Servings
  • Serving size
    3 oz chicken and 1 cup vegetables
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3 oz chicken and 1 cup vegetables
  • Amount per serving Calories 200

  • Total Fat 5g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 290mg
  • Total Carbohydrate 10g
    • Dietary Fiber 2g
    • Total Sugars 5g
    • Added Sugars 0g
  • Protein 27g
  • Potassium 650mg
  • Phosphorus 240mg

Choices/Exchanges: 2 Nonstarchy vegetable, 3 Lean protein

Ingredients

Ingredients

  • low sodium chicken broth
    1/2 cup
  • rice vinegar
    2 tbsp
  • lower sodium soy sauce
    1 1/2 tbsp
  • grated fresh ginger
    1 tsp
  • garlic (minced)
    2 clove
  • black pepper
    1/4 tsp
  • nonstick cooking spray
    1
  • fresh or frozen snow peas (trimmed if fresh or thawed if frozen)
    2 cup
  • chopped green onions
    1/3 cup
  • mixed color bell peppers (chopped)
    2
  • canola or corn oil
    2 tsp
  • boneless, skinless chicken breasts (cut into bite-size pieces)
    1 lbs
  • corn starch
    2 tsp
  • water
    1/4 cup
Directions

Directions

  1. In a small bowl, whisk together the broth, vinegar, soy sauce, gingerroot, garlic, and pepper. Set aside.

  2. Lightly spray a large skillet or wok with cooking spray. Cook the snow peas, green onions, and all the bell peppers over medium-high heat for 4–5 minutes, or until tender-crisp, stirring occasionally. Transfer to a plate.

  3. In the same skillet, heat the oil, swirling to coat the bottom. Cook the chicken for 4–5 minutes, or until no longer pink in the center, stirring frequently.

  4. Return the snow pea mixture to the skillet. Stir in the broth mixture. Bring to a boil, still over mediumhigh heat. Boil for 1 minute, stirring occasionally.

  5. Put the cornstarch in a small bowl. Add the water, stirring to dissolve the cornstarch. Stir into the chicken mixture. Cook for 45 seconds to 1 minute, or until thickened, stirring occasionally.

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