Servings:
|
about
scaling
|
Cook Time: |
14 minutes |
Prep Time: |
22 minutes |
Cook Method: |
stove top |
Cook Temp: |
medium high |
| |
| |
.................................................................................
This variation includes the distinctive taste of five-spice powder, a blend of cloves, fennel, cinnamon, anise, and Szechuan
peppercorns.
1. Heat oil in a large nonstick skillet or wok over medium-high heat. Season chicken with salt and pepper and add to skillet.
Stir-fry chicken until it’s browned on all sides and just cooked through, about 6 minutes. Transfer to a plate and cover to
keep warm.
2. Add onion, garlic, and ginger to skillet and stir for 2 to 3 minutes, until softened.
3. Add bell pepper and snow pea pods to skillet and stir for 2 to 3 minutes more, until vegetables are crisp-tender.
4. In a small bowl, whisk together soy sauce, broth, sherry, cornstarch, sugar, five-spice powder, and crushed red pepper.
Add this mixture to skillet, reduce heat, and simmer, stirring frequently, until sauce has thickened, 2 minutes.
5. Return chicken to skillet, along with any juices that have accumulated on plate, and stir to mix. Stir in cashews.
6. Cook rice in microwave according to instructions on package.
7. Serve stir-fry over prepared rice and sprinkle with scallions, if desired.
Notes:
This recipe recommends 1/4 tsp. salt, but you can salt to taste. You can find packages of precut onions available in the Produce department. Make sure the rice you use is microwavable. You can use 2 (8.8-oz.) packages. Use thinly sliced scallions for an optional garnish.
Recipe courtesy of Hannaford fresh Magazine March/April 09.
Nutrition Facts |
|
Serving Size
(508g
)
|
|
Servings Per Container
4
|
| Amount Per Serving |
| Calories 1133 |
Calories from Fat 363 |
| |
% Daily Value * |
| Total Fat 40.4g |
63% |
| Saturated Fat 10g |
50% |
| Trans Fat 0g |
|
| Cholesterol 51mg |
17% |
| Sodium 2071mg |
86% |
| Total Carbohydrate 152g |
51% |
| Dietary Fiber 6g |
26% |
| Sugars 9g |
|
| Protein 36g |
|
| Vitamin A 24% |
Vitamin C 124% |
| Calcium 9% |
Iron 53% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
1 Tbs |
Canola oil |
|
1 1/2 lb |
Stir-Fry chicken |
|
1/4 tsp |
Salt |
|
1/8 tsp |
Black pepper, freshly ground |
|
5 oz |
Chopped onion |
|
4 tsp |
Minced garlic |
|
1 Tbs |
Minced fresh ginger |
|
1 ea |
Red bell pepper, chopped |
|
1 1/2 cup |
Pea Pods, snow, fresh, whole |
|
6 Tbs |
Low sodium soy sauce |
|
1 cup |
Canned chicken broth, low sod |
|
3 Tbs |
Sherry |
|
1 Tbs |
Cornstarch |
|
1 1/2 tsp |
Sugar |
|
3/4 tsp |
Chinese five spice, powder |
|
1/8 tsp |
Crushed red pepper |
|
1/2 cup |
chopped dry roasted cashews |
|
17 1/2 oz |
White rice |
|
