Chili-Garlic Stir Fry

Photo: Scott Koeneman

Ingredients

Stir fry

2 teaspoons sesame oil, divided

12 ounces boneless, skinless chicken breast, cubed

4 large stalks bok choy, chopped (stalk and leaf divided)

8 ounces snow peas

3 mediums carrots, peeled and chopped

1 yellow pepper, sliced

1 orange pepper, sliced

3 mediums green onions, white and green parts, chopped

Sauce

3/4 cup low sodium chicken broth

2 tablespoons cooking sherry

2 teaspoons cornstarch

2 tablespoons Sriracha or other chili-garlic sauce

6 cloves garlic, minced

1 teaspoon sesame oil

Preparation

I a wok or large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add chicken and saute until cooked through. Set aside and cover.

In the same pan, heat 1 teaspoon sesame oil over medium-high heat. Add bok choy stalks (not the leaves), carrots and snow peas and saute until just tender. Set aside and cover.

Meanwhile, in a medium bowl, combine broth, sherry, cornstarch and Sriracha.

Heat final teaspoon sesame oil over medium high heat and add garlic. Saute until fragrant, 30 seconds to 1 minute. Add sauce and bring to a boil. Stir until it thickens then add chicken, veggies, bok choy leaves and green onion. Stir until all are coated and heated through.

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About

I love the combination of heat, garlic and the crunch of just-tender veggies. You'll love he calorie count. A heaping one-cup serving of this stir-fry is only 153 calories with 3 grams of fat and 3 of fiber.