Chinese Chicken and Vegetables

Stir-frying is the quick and healthy way to cook up a meal. Serve over rice to soak up the flavorful sauce.

[quicklook-recipe prep_time=”20 min” cook_time=”12 min” serves=”1″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]

  • 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)


[step-list-wrapper title=”How to make it” time=”32 minutes”]
[step-item number=”1″ image_url=”” title=”” ] 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.

[step-item number=”2″ image_url=”” title=”” ]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.

[step-item number=”3″ image_url=”” title=”” ]Stir in soy sauce and pepper. Serve over cooked rice, if desired. [/step-list-wrapper]

[nutrition-info calories=”290″ calories_fat=”” fat=”9g” sat_fat=”1g” choles=”66mg” sodium=”308mg” carbs=”21g” sugars=”” protein=”31g” fiber=”4g”]


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Originally Published in Reader's Digest