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Thai Chicken Stir-Fry

Thai Chicken Stir-Fry
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Serves 4| Hands-On Time: | Total Time:


  1. Cook the rice according to the package directions.
  2. Heat the oil in a wok or a large nonstick skillet over high heat. Add the carrot, bell pepper, onion, snow peas, mushrooms, chili, and garlic.
  3. Cook, tossing, until the vegetables are just tender, 4 to 7 minutes.
  4. Add the chicken, soy sauce, lime juice, fish sauce, and scallions and cook, tossing, until heated through. Serve with the rice, cilantro, and lime wedges.
By March, 2005

Nutritional Information

  • Per Serving
  • Calories 571Calories From Fat 159
  • Fat 18g
  • Sat Fat 4g
  • Cholesterol 124mg
  • Sodium 875mg
  • Protein 47g
  • Carbohydrate 53g
  • Sugar 5g
  • Fiber 3g
  • Iron 5mg
  • Calcium 74mg
What does this mean? See Nutrition 101 .

Quick Tip

Coconut Milk
Upgrade the rice in this dish to creamy coconut rice: Follow the package directions but replace 1 cup of water with one 14-ounce can of coconut milk.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.