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Spicy Chicken Stir-Fry with Cherry Tomatoes & Carrots
Cherry tomatoes add their beautiful shape and color to strips of white chicken, carrot sticks, and snow peas for a healthy and pretty presentation of this stir-fry.
  • 2 cups water
  • 1 cup brown rice
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1 tablespoon dry sherry or dry white wine
  • 2 teaspoons sugar
  • 1 teaspoon dark sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 pound skinless, boneless chicken breasts, cut crosswise into 1/4-inch strips
  • 1/4 cup chicken broth, canned or homemade
  • 1 tablespoon vegetable oil
  • 4 slices (quarter-size) fresh ginger, unpeeled
  • 3 garlic cloves, minced
  • 1 pint cherry tomatoes, halved
  • 16 medium scallions, cut into 2-inch pieces
  • 2 medium carrots, cut into 1/4- x 3-inch matchsticks
  • 4 ounces snow peas, trimmed

1. In medium covered saucepan, bring water to a boil over high heat. Add rice and return to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water is absorbed, about 25 minutes.

2. Meanwhile, in medium bowl, combine soy sauce, 1 tablespoon of cornstarch, sherry, sugar, sesame oil and red pepper flakes. Add chicken and toss to combine.

3. In small bowl, combine chicken broth and remaining 2 teaspoons cornstarch.

4. In large nonstick skillet, heat vegetable oil over medium-high heat. Add ginger and garlic, and stir-fry until ginger is fragrant, about 30 seconds. Add chicken and stir-fry until chicken begins to brown, 2 to 3 minutes.

5. Add tomatoes, scallions, carrots, snow peas and broth-cornstarch mixture, and bring to a boil. Cook, stirring, until carrots are crisp-tender, sauce is lightly thickened and chicken is cooked through, about 2 minutes.

6. Spoon hot rice into 4 large bowls and top with chicken stir-fry.


Nutritional Information
Per serving: 403 calories, 7.4g total fat, 1.2g saturated fat, 2g monounsaturated fat, 3.3g polyunsaturated fat, 5.6g dietary fiber, 27g protein, 56g carbohydrate, 49mg cholesterol, 599mg sodium.
Good source of: beta-carotene, fiber, potassium, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
40