Ingredients Jump to Instructions ↓

  1. 1 pound boneless skinless chicken breast, cut into thin strips

  2. 1 tablespoon grape seed, olive or vegetable oil

  3. 1 cup fresh sugar snap peas , trimmed

  4. 1/2 cup snow peas , trimmed and cut in half horizontally

  5. 1 cup julienne cut carrot , about 2 inch pieces

  6. 1/3 cup thinly sliced green onion

  7. 1/4 cup fresh minced mint

  8. 1 large jalapeno pepper , seeded and minced (or to your liking)

  9. 2 teaspoons fresh minced ginger

  10. 1/3 cup dry white wine

  11. 1/3 cup low-sodium soy sauce

  12. 1 teaspoon cornstarch

  13. 1/2 teaspoon sugar

  14. 1 teaspoon red or white wine vinegar

  15. 1/4 teaspoon salt ,

  16. red pepper flakes , to taste

Instructions Jump to Ingredients ↑

  1. Mix together the wine, soy sauce, corn starch, sugar, vinegar, salt and red pepper flakes. Set-aside.

  2. Bring a pot of water to a boil, add the sugar snap peas, cook 1 minute, then add the snow peas and carrots, cook 1 minute more, then drain. Rinse under cold water to stop the cooking process. Set-aside.

  3. In a wok or large skillet, heat the oil over medium-high heat. Add the chicken and stir-fry until just cooked; add the veggies, mint, jalapeno, ginger and green onion, mix well, stir sauce and add to the skillet. Cook, stirring until thickened. Serve over Jasmine rice or try buckwheat, soba noodles.

  4. Per Serving: 222 Calories (21.7% from fat); 5g Fat (1g Sat, 5g Mono, 1g Poly); 29g Protein; 11g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 1025mg Sodium.


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