Chicken Stir Fry with Peas
December 13, 2012
Categories: Dinner, Main Dish, Poultry, Chicken, Vegetables, Peas, Peppers, Asian, Budget-Friendly, Easy/Beginner Cooking, Weeknight Meals, Marinate, Wok/Stir-Fry, Diabetic, High Fiber, High Protein, Low Carbohydrate, Low Fat, Low Sodium, Frozen Vegetables, Make it from scratch, Boneless Pieces more
"I made this one up as I went along, which means I'm pretty sure the measurements are really close, but feel free to tweak more or less of anything to your particular taste. Prep time includes marinating time."
- Serving Size: 1 (160 g)
- Calories 149.7
- Total Fat - 4.9 g
- Saturated Fat - 0.9 g
- Cholesterol - 39.7 mg
- Sodium - 1382.8 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 2.9 g
- Sugars - 3.5 g
- Protein - 17.3 g
- Calcium - 43.7 mg
- Iron - 1.1 mg
- Vitamin C - 20.6 mg
- Thiamin - 0.1 mg
Combine soy sauce, water, ginger and red pepper flakes in a zip-top plastic bag.
Cut chicken into 1-inch cubes; add to bag.
Marinate chicken in refrigerator for 2-3 hours, turning bag occasionally.
Heat oil in a large nonstick skillet or wok over medium-high heat.
Remove chicken from marinade (discard marinade) and stir-fry until opaque, about 5 minutes.
Add onion and celery to skillet; stir-fry another 5 minutes.
Add red pepper to skillet; stir-fry another 5 minutes.
Add mushrooms and peas to skillet; stir to combine and cook another 5 minutes.
Whisk together sesame oil, soy sauce, Thai garlic sauce, Worcestershire sauce and cornstarch.
Add to pan and continue cooking until sauce thickens, stirring occasionally, about 5 minutes more.
Serve over rice if desired, or just eat it as it is.
Tips & Variations
No special items needed.