Rating: 4.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

To recreate this beloved dish, we've reduced the fat content by not frying the chicken and cut the sodium by using reduced-sodium soy sauce. Serve with steamed baby bok choy or sautéed spinach and steamed brown rice.

Source: EatingWell Magazine, November/December 2013

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 4 tablespoons cornstarch, 1 tablespoon each soy sauce and rice wine (or sherry) and egg white in a bowl. Add chicken and stir to coat.

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  • Combine the remaining 1 tablespoon each cornstarch, soy sauce and rice wine (or sherry), water, hoisin and rice vinegar in a small bowl. Set aside.

  • Heat 2 tablespoons oil in a wok or large cast-iron skillet over high heat. Add the chicken; cook without turning, breaking up stuck-together pieces, until golden on the bottom, 2 minutes. Stir; continue cooking until golden on all sides, 1 to 2 minutes more. Transfer to a plate.

  • Add the remaining 1 tablespoon oil, scallions and garlic. Cook, stirring, until fragrant, about 15 seconds. Add peas; cook, stirring often, until bright green, 2 to 3 minutes. Add the reserved sauce mixture; cook, stirring, until thick, about 1 minute. Return the chicken to the pan; cook, stirring, until heated through, about 1 minute more.

Tips

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

about 1 1/2 cups
364 calories; protein 24.6g; carbohydrates 20.3g; dietary fiber 2.2g; sugars 5.4g; fat 19.2g; saturated fat 3.1g; cholesterol 75.8mg; vitamin a iu 812.2IU; vitamin c 39.7mg; folate 39.3mcg; calcium 50.8mg; iron 2.9mg; magnesium 41.3mg; potassium 346.2mg; sodium 523.8mg; thiamin 0.2mg; added sugar 2g.

1 vegetable, 3 lean meat, 2 fat

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