Stir Fried Chicken With Snow Peas And Baby Corn Recipe


Health IndexHealthyCuisine
Main Ingredient


 Reduced sodium soy sauce4 Teaspoon
 Dark sesame oil4 Teaspoon
 Rice wine/Dry sherry / rice vinegar1 Tablespoon
 Boneless skinless chicken breasts1 Pound, cut into 1-inch cubes
 Chicken stock/Low sodium chicken broth mixed with 2 teaspoons cornstarch1⁄2 Cup (8 tbs)
 Vegetable oil1 Tablespoon
 Minced ginger1 Tablespoon
 Minced garlic1 Tablespoon
 Green onions4 , sliced (White Part Only)
 Snow peas4 Ounce, trimmed
 Canned baby corn1 1⁄4 Ounce, drained and rinsed (1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 1014 Calories from Fat 380

% Daily Value*

Total Fat 42 g64.4%

Saturated Fat 6.7 g33.3%

Trans Fat 0.1 g

Cholesterol 266.7 mg

Sodium 1250.1 mg52.1%

Total Carbohydrates 33 g11%

Dietary Fiber 5.9 g23.5%

Sugars 10.5 g

Protein 115 g230.1%

Vitamin A 65.1% Vitamin C 168.4%

Calcium 16.5% Iron 42%

*Based on a 2000 Calorie diet


1 In a medium-size bowl, mix 2 teaspoons each of the soy sauce and sesame oil with the wine. Add the chicken and let marinate for 30 minutes. In a small bowl, combine the stock-cornstarch mixture with the remaining 2 teaspoons each of soy sauce and sesame oil.
2 ln a 12-inch non-stick skil let, heat the vegetable oil over moderately high heat. Add the ginger, garlic, and green onions and stir-fry for 30 seconds. Add the chicken and stir-fry for about 2 minutes or until no longer pink on the outside. Add the snow peas and corn and stir-fry 2 minutes more.
3 Add the cornstarch-stock mixture to the skillet, lower the heat, and simmer, stirring, for 2 to 3 minutes or until the sauce is slightly thickened and the juices run clear when the chicken is pricked with a fork.