Chili-Garlic Stir Fry
By: Scott Koeneman
Published: Wednesday, May 26, 2010 - 5:43am

Ingredients




Stir fry

2 teaspoons sesame oil, divided
12 ounces boneless, skinless chicken breast, cubed
4 large stalks bok choy, chopped (stalk and leaf divided)
8 ounces snow peas
3 mediums carrots, peeled and chopped
1 yellow pepper, sliced
1 orange pepper, sliced
3 mediums green onions, white and green parts, chopped
Sauce

3/4 cup low sodium chicken broth
2 tablespoons cooking sherry
2 teaspoons cornstarch
2 tablespoons Sriracha or other chili-garlic sauce
6 cloves garlic, minced
1 teaspoon sesame oil

Preparation

1 I a wok or large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add chicken and saute until cooked through. Set aside and cover. 2 In the same pan, heat 1 teaspoon sesame oil over medium-high heat. Add bok choy stalks (not the leaves), carrots and snow peas and saute until just tender. Set aside and cover. 3 Meanwhile, in a medium bowl, combine broth, sherry, cornstarch and Sriracha. 4 Heat final teaspoon sesame oil over medium high heat and add garlic. Saute until fragrant, 30 seconds to 1 minute. Add sauce and bring to a boil. Stir until it thickens then add chicken, veggies, bok choy leaves and green onion. Stir until all are coated and heated through.

About


I love the combination of heat, garlic and the crunch of just-tender veggies. You'll love he calorie count. A heaping one-cup serving of this stir-fry is only 153 calories with 3 grams of fat and 3 of fiber.