Chinese-Style Chicken with Snow Peas

72 Reviews
97% would make this recipe again

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Marinade : 1 h Preparation : 10 min Cooking : 15 min
310 calories/serving

Ingredients

1 chicken breasts, boneless, skinless, cut into 1x5 cm strips 300 g
2 cups snow peas 180 g
1 1/2 green peppers, cut into thin strips 220 g
1 1/2 onions, coarsely chopped 300 g
2 cloves garlic, minced or pressed
2 tbsp sherry [optional] 30 mL
2 tbsp cornstarch 16 g
3 tbsp soy sauce 45 mL
2 tsp sugar 8 g
4 slices gingerroot, cut into thin slices 6 g
3 tbsp canola oil 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

You will need a wok or frying pan.

Put the serving dish in the oven at the lowest setting to keep the vegetables warm while the meat cooks.

Method

  1. Slice the chicken breast into strips ½ to 1 cm wide and about 5 cm long. Mix with the soy sauce, sherry (optional), cornstarch, sugar, and 2-3 slices of ginger. Chill for at least an hour in the refrigerator.
  2. Preheat the oven to the lowest setting.
  3. Prepare the vegetables. Coarsely chop the onion, thinly slice the pepper, and mince or press the garlic. Keep the snow peas whole. Cut 2-3 more slices of ginger.
  4. Heat ½ to 1 tablespoon of oil in a frying-pan or wok. Add the garlic, onion, and bell pepper, cook 2-3 min until they start to soften, then set aside on the warmed serving plate in the oven.
  5. Turn up the heat and add ½ to 1 tablespoon of oil. First add some salt, then immediately add the snow peas. Stir constantly for 2-3 min since they cook very quickly (the colour should stay dark green). Put the snow peas on the plate with the other vegetables. Keep the plate warm.
  6. In the same wok, add the remaining oil and the marinated chicken. Reserve the remaining marinade. Stir constantly over medium heat 7-8 min until the meat is almost cooked. Then put the vegetables back into the wok, add the new slices of ginger plus the reserved marinade. Cook another 2 min. Add salt and pepper to taste then serve.

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

310

Fat

14 g

22 %

Saturated 1.5 g
+ Trans 0.2 g

9 %

Cholesterol

60 mg

Sodium

210 mg

9 %

Carbohydrate

21 g

7 %

Fibre

3 g

14 %

Sugars

8 g

Net Carbs

18 g

Protein

26 g

Vitamin A

10 %

Vitamin C

119 %

Calcium

5 %

Iron

17 %
More info

Claims

This recipe is :
Excellent source of  :
Niacin, Vitamin B6, Vitamin C, Vitamin K
Good source of  :
Folacin, Iron, Magnesium, Pantothenic Acid, Phosphorus, Potassium, Vitamin E
Source of  :
Calcium, Copper, Fibre, Manganese, Omega-3, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Zinc
Low  :
Calories, Saturated Fat, Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 2 ½
Meat and Alternatives 3
Fats 2
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

72 Reviews (68 with rating only) 97% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
july 12, 2010 | I would make this recipe again

Good flavour. The sauce is very tasty, I doubled the ingredients for that to use with the rice and it worked very well. I also added mushrooms to the vegetables. You could add sliced carrots, broccoli, etc. If you didn't have snow peas, you could use a combination of these other vegetables. I sprinkled the finished dish with toasted sliced almonds. Adding this recipe to my repetoire, for sure.

Useful 3
Anonyme
october 20, 2021

Took much longer than stated, and sauce turned out all clumpy - so much starch! Would not make this recipe again.

Useful 0
january 31, 2012 | I would make this recipe again

One of our favorite recipes. It's so easy and quick.

Useful 0

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