| |
| INGREDIENTS |
Sauce: |
| 3 tbsp. |
reduced-sodium chicken broth |
| 1 tbsp. |
tomato paste |
| 2 tsp. |
balsamic vinegar |
| 1 tsp. |
sugar |
| 1 tsp. |
reduced-sodium soy sauce |
| ½ tsp. |
sesame oil |
| ¼ tsp. |
cornstarch |
| ¼ tsp. |
crushed red pepper, plus more to taste |
Chicken:
|
| 1 lb. |
skinless, boneless chicken breast or thighs, trimmed and cut into 1-inch cubes |
| 1 tsp. |
dry sherry (not cooking sherry, very high in sodium) |
| 1 tsp. |
reduced-sodium soy sauce |
| 1½ tsp. |
cornstarch |
| ½ tsp. |
minced garlic |
| 1 tbsp. |
canola oil |
| 2 |
½-inch-thick slices ginger, smashed |
| 2 cups |
sugar snap peas (8 ounces) |
| ¼ cup |
dry-roasted peanuts |
| 1 |
scallion, minced |
| 2 cups |
cooked brown rice |
|
|
|
| RECIPE |
To prepare sauce:
-
Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper to taste in a small bowl. (Can be made ahead of time and stored for up to 1 week.)
To prepare chicken:
- Combine chicken, sherry, soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly, set aside.
-
Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
-
Swirl 1 tablespoon canola oil into the pan, add ginger and stir-fry for 10 seconds.
-
Carefully add the chicken mixture, spreading it out (it will spit).
-
Cook until the chicken begins to brown, about 1 minute.
-
Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds.
-
Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes.
-
Add snap peas and stir-fry for 1 minute.
-
Stir the sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute.
-
Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions. Serve immediately.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
cup chicken with ½ cup rice
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
273 |
|
| Total Fat |
12 g |
|
| Sodium |
177 mg |
|
| Total Carbohydrates |
11 g |
|
| Fiber |
3 g |
|
| Protein |
28 g |
|
|
|
