Chicken and Stir Fry Asian Vegetables Recipe

May 22, 2018Main Dishes, Recipes

This Chicken and Stir Fry Asian Vegetables Recipe from Chef Don McMilian is bursting with bright flavors. Try this recipe as a fresh, healthier alternative to your regular takeout. 

Ingredients

  • 2 T hoisin sauce
  • 1 T soy sauce
  • ½ t cornstarch
  • 1 lb boneless chicken cut into fork size strips
  • 1 carrot, peeled and cut into strips
  • 1 medium onion cut into julienne strips
  • 1 cup sugar snap peas, strings removed
  • 1½ cup red bell peppers cut into julienne strips
  • 3 whole green onions chopped
  • 2 t dark sesame oil
  • 2 T salad oil
  • 2 t fresh ginger grated
  • salt and black pepper to taste
  • 3 cloves garlic pressed
  • ¼ cup cilantro chopped

Instructions

  1. Combine first 3 ingredients into a small bowl and set aside
  2. Combine the 2 oils
  3. Season the chicken with salt and pepper.
  4. Heat ½ the oil in a wok or large saute pan over high heat. Add ginger, salt and garlic and stir fry for 30seconds.
  5. Add bell pepper, carrots and onions and stir fry for 3 minutes, set aside.
  6. Add the remainder of the oil and saute the chicken until meat is firm and color changes to white.
  7. Add hoisin sauce mixture and stir fry 1 – 2 minutes or until thick.
  8. Add vegetables and cook until they are crisp-tender.
  9. Remove from heat and top with cilantro and green onions.

Source: Recipe reposted with permission from Julie Lanford MPH, RD, CSO, LDN at Cancer Dietitian. Find more delicious recipes and nutrition information on www.CancerDietitian.com.

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