Chicken and Stir Fry Asian Vegetables Recipe

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.