Thai Chicken Stir-Fry

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

Directions

  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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