Here's an easy chicken recipe you'll definitely want to add to your dinner repertoire. A quick marinade tenderizes the chicken and infuses flavor in this healthy version of a take-out favorite. Adding a little oil to finish the marinade coats the chicken and helps keep it from sticking to the pan.

Grace Young
Source: Diabetic Living Magazine, Fall 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken, 2 tsp. soy sauce, 1 tsp. sherry, and cornstarch in a medium bowl. Stir until the cornstarch is no longer visible. Add sesame oil and stir until the chicken is lightly coated.

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  • Combine broth, vinegar, chile-garlic sauce, and the remaining 1 Tbsp. soy sauce and 1 Tbsp. sherry in a small bowl. Set aside.

  • Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. vegetable oil. Add ginger; stir-fry until fragrant, about 10 seconds. Push the ginger slices to the sides and add the chicken in an even layer. Cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate.

  • Swirl in the remaining 1 Tbsp. vegetable oil. Add bell peppers; stir-fry for 1 minute. Return the chicken to the pan along with the reserved sauce; season with salt and stir-fry until the chicken is cooked through, 1 to 3 minutes. Remove from heat and sprinkle with peanuts.

Tips

Tips: You can find chile-garlic sauce in the Asian-foods aisle of most major grocery stores. It is a red sauce often sold in a clear plastic jar. If you can't find it, you can add 1/2 tsp. crushed red pepper and 1 tsp. minced garlic with the ginger in Step 3.

A slice of ginger is about the size of a quarter. You can smash it with the side of a chef's knife or with the bottom of a small pot or pan.

Equipment: 14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet

Nutrition Facts

263.8 calories; protein 25.2g 50% DV; carbohydrates 7.4g 2% DV; exchange other carbs 0.5; dietary fiber 1.6g 6% DV; sugars 3.3g; fat 14.4g 22% DV; saturated fat 2.5g 12% DV; cholesterol 62.7mg 21% DV; vitamin a iu 1107IU 22% DV; vitamin c 62mg 103% DV; folate 25.6mcg 6% DV; calcium 21.5mg 2% DV; iron 1.2mg 7% DV; magnesium 40.7mg 15% DV; potassium 476.6mg 13% DV; sodium 459.3mg 18% DV.