Total Time
45mins
Prep 15 mins
Cook 30 mins

This recipe comes from the January 2007 edition of Southern Living Magazine

Ingredients Nutrition

Directions

  1. Cook rice according to package directions.
  2. Sprinkle chicken with 1/2 tsp salt.
  3. Whisk together chicken broth and next 7 ingredients; set aside.
  4. Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot.
  5. Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
  6. Add peas, bell pepper, and remaining 1/4 tsp salt; cook 2 minutes, stirring often.
  7. Stir chicken broth mixture, and add to skillet; bring to a boil.
  8. Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
  9. Serves 4.
Most Helpful

Excellent! I really enjoyed this tonight. I had no snap peas so I added celery, onions and thinly sliced carrots. I highly recommend this recipe.

Helen1 September 13, 2009

Yummy, I doubled the sauce ingredients except the broth. This does not mean that this would otherwise have been dry, but I often do that with recipes, we tend to like things saucy.

rosslare April 05, 2009

This was very good. I served it with brown rice pad thai noodles. I did not have the sweet chili sauce so I added some red curry paste. Other than that I made as directed, adding more vegetables such as kohlrabi and broccoli. I also did not have the peanuts for garnish; we added some chopped cilantro instead which added an interesting flavor. I would definitely make this again.

Bobbin May 13, 2013