Ingredients
- 4 chicken breast halves, skinless and boneless, about 1 1/4 pounds
- 1 tablespoon cornstarch
- 2 tablespoons light soy sauce
- 2 tablespoons dry white wine or water
- 3 tablespoons olive oil
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground pepper
- 2 large sweet red peppers, cored, seeded and cut into 1/2-inch cubes
- ¼ pound snow peas, trimmed and washed
- ½ cup sliced water chestnuts or bamboo shoots
- ¼ cup coarsely chopped red onion
- 1 tablespoon sesame seeds
- 1 tablespoon finely chopped garlic
- 1 tablespoon grated fresh ginger
- ¾ cup fresh or canned chicken broth
- 4 tablespoons coarsely chopped fresh coriander
- Nutritional Information
Nutritional analysis per serving (4 servings)
569 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 50 grams protein; 139 milligrams cholesterol; 879 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Using a sharp knife, cut chicken breasts in half lengthwise then crosswise into slices 1/2 inch thick.
- In a small mixing bowl, combine the cornstarch, soy sauce and white wine or water, blend well and set aside.
- In a wok or a large nonstick skillet, add oil over high heat. Add chicken, pepper flakes and salt and pepper. Cook and stir about 1 minute. Scoop out the chicken pieces, leaving the oil. Set aside.
- Add red peppers, snow peas, water chestnuts or bamboo shoots, onions and sesame seeds and cook over high heat, stirring, about 1 minute or until crisp and tender. Add garlic and ginger. Cook briefly over high heat. Add chicken and chicken broth. Cook stirring and tossing for 1 more minute.
- Add cornstarch mixture, cook and stir for 15 seconds. Sprinkle with coriander and serve immediately.
15 minutes
Dining and Cooking