Ginger Peanut Stir Fry -

Ginger Peanut Stir Fry

(3 Tbsp.) reduced-sodium chicken broth
(1 Tbsp.) tomato paste
(2 tsp.) Chinkiang rice vinegar or balsamic vinegar
(1 tsp.) sugar
(2 tsp.) reduced-sodium soy sauce, divided
(1/2 tsp.) sesame oil
(1 3/4 tsp.) cornstarch, divided
(1/4 tsp.) crushed red pepper, plus more to taste
(1 lb.) boneless, skinless chicken breast, or thighs, trimmed and cut into 1 in. cubes
(1 tsp.) Shao Hsing rice wine or dry sherry
(1/2 tsp.) minced garlic
(1 Tbsp.) canola oil
(2 slices) ginger, 1/2-inch-thick, smashed
(2 cups) sugar snap peas
(1/4 cup) dry-roasted peanuts
(1) scallion, minced

Dinner

A chicken and snap pea stir fry with flavors of ginger and soy, served with crunchy dry-roasted peanuts and fresh scallions.

About 20 minutes

About 5 minutes

1In a small bowl, whisk together broth, tomato paste, vinegar, sugar, 1 tsp. soy sauce, sesame oil, 1/4 tsp. cornstarch and crushed red pepper, set aside.

2Place a large wok or skillet over high heat.
3Mix together chicken, rice wine, 1 tsp. soy sauce, 1 1/2 tsp. cornstarch and garlic in a medium bowl. Add oil and ginger to pan, stir-fry 10 seconds.

4Add chicken, stir-fry another 3-4 minutes, stirring frequently. Add peas and stir-fry another minute, then add sauce and stir until glossy. Remove ginger and serve with peanuts and scallions.

Serving Size: 1 cup

Amount Per Serving:

Recipe Category: Dinner

Recipe Subcategory: Entrées with Poultry

Recipe Ethnicity: Asian

Dietetic Info:

Vegetarian/Allergen Info: Contains Poultry, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.