CHINESE CHICKEN STIR-FRY

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Chinese Chicken Stir-Fry image

Here's a stir-fry chicken that's packed with Cascadian Farm® edamame and sugar snap peas - dinner ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 3

Number Of Ingredients 9

1 tablespoon peanut oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 cup Cascadian Farm® frozen organic shelled edamame (from 10-oz bag), thawed
1 cup frozen sugar snap peas (from 12-oz bag), thawed
1/2 medium red bell pepper, cut into thin 2-inch strips (about 1 cup)
1/3 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon grated gingerroot
3/4 teaspoon grated orange peel

Steps:

  • In 12-inch wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center. Add edamame, snap peas and bell pepper; cook 2 to 3 minutes longer, stirring frequently, until vegetables are crisp-tender.
  • Stir in remaining ingredients. Cook and stir 1 minute or until hot.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g

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