Thai Chicken Stir-Fry
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 carrot, peeled, cut into thin strips
- 1 red bell pepper, thinly sliced
- 1 small onion, sliced
- 1 cup snow peas
- 1 cup sliced shiitake or button mushrooms
- 1 small red chili, minced
- 1 clove garlic, chopped
- 1 2- to 2 1/2-pound rotisserie chicken, meat sliced
- 1/4 cup low-sodium soy sauce
- 1/4 cup fresh lime juice
- 1 tablespoon fish sauce
- 2 scallions, sliced
- 1/2 cup cilantro leaves
- 1 lime, quartered
Directions
- Cook the rice according to the package directions.
- 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.
- Cook, tossing, until the vegetables are just tender, 4 to 7 minutes.
- 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.
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
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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