Chinese Chicken and Vegetables

Chinese Chicken and Vegetables

Quick look

  • prep 20 min    cook 12 min
  • serves 1


  • 1 1/2 teaspoons sesame or peanut oil
  • 1 small onion, thinly sliced
  • 1 clove garlic, minced
  • 2 thin slices fresh ginger, peeled and cut into strips 1/8-inch wide, or 1/2 teaspoon ground ginger
  • 1 skinless, boneless chicken breast half (about 1/4 pound), pounded to 1/4-inch thickness and cut into matchstick strips
  • 1 medium carrot, peeled and thinly sliced diagonally
  • 1 tablespoon water
  • 1/4 pound snow peas, trimmed
  • 1 teaspoon lite soy sauce
  • 1/8 teaspoon freshly ground black pepper
  • Cooked rice (optional)

    How to make it  32 minutes

  • 1

  • Heat sesame oil in a heavy 10-inch nonstick skillet over medium-high heat 1 minute; add onion and stir-fry 1 minute. Mix in garlic and ginger; stir-fry 1 minute.

  • 2

  • Stir in chicken and stir-fry 2 minutes, until chicken is no longer pink. Add carrot and water; cover and cook, stirring occasionally, 5 minutes, until carrot is almost tender. Mix in snow peas, cover and cook 2 to 3 minutes more, until chicken and vegetables are tender. Remove from the heat.

  • 3

  • Stir in soy sauce and pepper. Serve over cooked rice, if desired.

Nutritional Information(per serving)

  • Calories: 290
  • Fat: 9g
  • Saturated Fat: 1g
  • Cholesterol: 66mg
  • Sodium: 308mg
  • Carbs: 21g
  • Protein: 31g
  • Fiber: 4g

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