Looking for an easy Asian dinner using peas? Then try this hearty chicken stir-fry that's served with rice - ready in 30 minutes.
Gluten-Free Asian Chicken Stir Fry
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 12
Ingredients
- 2 teaspoons canola oil
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 3 cloves garlic, finely chopped
- 1 tablespoon finely chopped gingerroot
- 2 medium carrots, cut into 1/4-inch diagonal slices (about 1 cup)
- 3/4 cup gluten-free reduced-sodium chicken broth
- 2 tablespoons gluten-free low-sodium soy sauce
- 1/4 teaspoon crushed red pepper flakes
- 2 cups frozen sugar snap peas
- 1 cup thin red bell pepper strips (2x1/4x1/4 inch)
- 1 tablespoon cornstarch
- Hot cooked brown rice, if desired
Instructions
-
Step1In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 3 to 4 minutes or until chicken is light golden brown.
-
Step2Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once.
-
Step3Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender.
-
Step4In small bowl, mix remaining broth and cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with rice.
Nutrition
207.4
Calories
5.5g
Total Fat
28.4g
Protein
9.8g
Total Carbohydrate
3.7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 207.4
- Total Fat
- 5.5g
- 8%
- Saturated Fat
- 0.8g
- 4%
- Cholesterol
- 82.8mg
- 28%
- Sodium
- 464.3mg
- 19%
- Potassium
- 660.1mg
- 19%
- Total Carbohydrate
- 9.8g
- 3%
- Dietary Fiber
- 2.2g
- 9%
- Sugars
- 3.7g
- Protein
- 28.4g
% Daily Value*:
- Vitamin C
- 84.80%
- 85%
- Calcium
- 4%
- 4%
- Iron
- 8.60%
- 9%
Exchanges:
Tips from the Betty Crocker Kitchens
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