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Gluten-Free Asian Chicken Stir Fry

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By Betty Crocker Kitchens
Updated Oct 24, 2016
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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
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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

  • Step 
    1
    In 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.
  • Step 
    2
    Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once.
  • Step 
    3
    Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender.
  • Step 
    4
    In 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:
*Percent Daily Values are based on a 2,000 calorie diet.

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