TANGY CHICKEN AND SUGAR SNAP STIR-FRY
4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
SAUCE
• 1 tablespoon cold water
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 4 teaspoons white rice vinegar*
• 4 teaspoons sugar
• 1 tablespoon soy sauce
STIR-FRY
• 2 tablespoons vegetable oil, divided
• 1 package (14 ounces) Gold'n Plump® Extra Juicy Boneless Skinless Chicken Breast Strips
• 1 bag (16 ounces) frozen sugar snap stir-fry blend
Directions
Stir together the water and cornstarch in a small bowl until smooth. Set aside.
Combine the remaining sauce ingredients in a small saucepan. Stir constantly over medium-high heat until the mixture comes to a boil. Reduce the heat to medium-low. Add the cornstarch mixture; cook, stirring constantly, until the sauce is clear and slightly thickened. Remove from the heat and set aside.
Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the chicken; stir-fry for about 5 minutes or until it is lightly browned and cooked through. With a slotted spoon, transfer the chicken to a bowl and cover to keep warm.
Heat the remaining 1 tablespoon oil in the same pan. Add the sugar snap stir-fry blend. Stir-fry for 3 minutes. Reduce the heat to medium. Stir the sauce and pour it over the vegetables. Cook, stirring constantly, for about 30 seconds. Add the cooked chicken and stir for about 1 minute or until heated through.
*Chinese or Japanese rice vinegar, made from fermented rice, has a low acid content and is milder and sweeter than most Western vinegars. The colors range from the mildest white to a sweet red and the sweetest, purple-black. "Seasoned" white rice vinegar contains rice vinegar, sugar, and salt.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size: 1/4 of recipe
Calories 227 Calories from Fat 67
% Daily Value
Total Fat 7g 11%
Saturated Fat 1 g 5%
Cholesterol 49 mg 16%
Sodium 769 mg 32%
Potassium 34 mg 1%
Total Carbohydrate 16 g 16%
Dietary Fiber 2 g 10%
Protein 22 g 43%
Vitamin A 35%
Vitamin C 9%
Calcium 3%
Iron 8%
Exchanges: 2 1/2 Very Lean Meat, 1/2 Fat, 2 Vegetable, 1/2 Fruit
© Gold'n Plump Poultry
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