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Summer Sesame-Chili Stir-Fry

Summer Sesame-Chili Stir-Fry

Nutrition Facts
  • cal. (kcal) 455
Summer Sesame-Chili Stir-Fry
  • Makes: 4 servings
  • Prep: 20 mins
  • Total Time: 20 mins
  • Carb Grams Per Serving: 48

Ingredients

  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon cornstarch
  • 3 tablespoons reduced-sodium soy sauce
  • 1 1/2 tablespoons honey
  • 1 tablespoon sriracha
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons canola oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
  • 2 tablespoons minced ginger
  • 2 teaspoons minced garlic
  • 1 pound snap peas, halved on the diagonal
  • 2 multicolored bell peppers, cut into strips
  • 1 carrot, very thinly sliced
  • 4 teaspoons cilantro leaves
  • 2 cups cooked brown rice

Directions

  1. Whisk together 1/2 cup broth and cornstarch; stir in soy sauce, honey, sriracha and sesame oil.
  2. Heat 1 tablespoon canola oil in a wok or a large skillet over medium-high heat. Add chicken to wok and brown, turning once, until cooked through, 2 to 3 minutes per side. Remove chicken from wok and set aside.
  3. Add remaining canola oil, ginger and garlic to wok. Cook until fragrant, stirring, 1 to 2 minutes. Add snap peas, peppers, carrot and remain-ing broth, cover, and cook 2 minutes. Add chicken and soy sauce mixture. Bring to a boil, reduce heat and cook, stirring, until sauce thickens, 2 to 3 minutes. Garnish with cilantro and serve with brown rice.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 455 cal., 15 g total fat (2 g sat. fat), 644 mg sodium, 48 g carb. (6 g fiber), 32 g pro.