We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Join NOW

Facebook

1
Pinterest

1
Save

0
WhatsApp
Print

0

Gluten-Free Asian Chicken Stir Fry

Prep 30 min
Total 30 min
Ingredients 12
Servings 4

Comments (0)

We Also Love

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 10%
Saturated Fat 1 1/2g 7% Trans Fat 0g
Cholesterol: 70mg; 23%
Sodium: 370mg; 15%
Potassium: 450mg; 13%
Total Carbohydrate: 9g; 3%
Dietary Fiber 2g 7% Sugars 3g
Protein: 27g

% Daily Value*:

Vitamin A: 130%; 130%
Vitamin C: 40%; 40%
Calcium: 4%; 4%
Iron: 8%; 8%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Vegetables offer a host of nutrients including vitamins A, C and folate to name a few. Be sure to get at least 3 to 5 servings of veggies daily.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Directions

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.
2 Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once.
3 Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender.
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.

Looking for an easy Asian dinner using peas? Then try this hearty chicken stir-fry that's served with rice - ready in 30 minutes.

Rate and Comment