Chicken & Snap Pea Skillet
Recipe: #9720
May 29, 2013
Categories: Chicken, Peas, Sunday Dinner, Wok/Stir-Fry, Diabetic, Gluten-Free, Heart Healthy, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"Another easy, tasty recipe from Kraft with some adaptation from me. It is a diabetic food choice. Low Calorie and healthy. Do not overcook the snap peas - you want them to be crisp."
Ingredients
Nutritional
- Serving Size: 1 (396.4 g)
- Calories 701.5
- Total Fat - 49.9 g
- Saturated Fat - 13.4 g
- Cholesterol - 292.1 mg
- Sodium - 359.1 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 1.4 g
- Sugars - 4.5 g
- Protein - 50.8 g
- Calcium - 52 mg
- Iron - 2.8 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat 1 tablespoon dressing in a skillet over medium high heat, add chicken, cook 5 minutes each side or until golden on both sides
Step 2
Add sugar, garlic and crush red pepper, stir fry 1 minute, add remaining dressing and broth, bring to a boil, simmer on medium heat for 5 minutes or until the chicken is done (170).
Step 3
Stir in the peas, cook covered for about 4 minutes.
Step 4
Remove from heat add basil and serve
Tips
No special items needed.