Wok-Tossed Chicken with Sugar Snap Peas

Tender chicken breast pieces quickly seared with sweet snap peas and bell pepper in a mild ginger-soy sauce over fluffy white rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $5.18/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Saturated-Fat
• Low-Sugar
• Low-Fat

Tags

• stir-fry
• sauté
• healthy
• quick
• savory

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
• 1 cup jasmine rice (uncooked)
• 2 cup water
• 8 ounce sugar snap peas (trimmed)
• 1 red bell pepper (sliced thin)
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon olive oil
• 1 teaspoon fresh ginger (grated)
• 0.5 teaspoon salt

Instructions

1. Combine jasmine rice, water, and 1/4 teaspoon of the salt in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is absorbed and rice is tender.
2. While rice cooks, heat olive oil in a large skillet or wok over medium-high heat for 1 minute.
3. Add chicken breast seasoned with the remaining 1/4 teaspoon salt. Sauté for 6 to 7 minutes, stirring occasionally, until golden and cooked through to an internal temperature of 165 degrees F.
4. Add sugar snap peas, red bell pepper, and fresh ginger to the skillet. Cook for 3 to 4 minutes until vegetables are tender-crisp.
5. Pour in low-sodium soy sauce and toss everything together for 1 minute to coat thoroughly. Serve hot over the steamed jasmine rice.

Notes

Keep vegetables slightly crisp for optimal texture and color.

Nutrition (per serving)

• Calories: 718
• Protein: 60.6 g
• Carbohydrates: 86.4 g
• Fat: 13 g
• Fiber: 3.3 g
• Sodium: 1272 mg
• Saturated Fat: 2 g
• Sugar: 6 g
• Cholesterol: 160 mg