|
| 1/4 | cup vegetable oil |
| 2 | tablespoons sugar |
| 2 | tablespoons white vinegar |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon crushed red pepper flakes |
|
| 2 | teaspoons vegetable oil |
| 1 | pound cut-up boneless chicken breast for stir-fry |
| 1 | medium zucchini, cut into julienne strips (2 cups) |
| 1 1/2 | medium carrots, shredded (1 cup) |
| 6 | to 8 green onions, cut into 1-inch julienne strips (1/2 cup) |
| 1/4 | teaspoon crushed red pepper flakes |
| 4 | cups chopped bok choy (stems and leaves) |
| 1/4 | cup dry-roasted peanuts |
| 2 | tablespoons chopped fresh cilantro |
| 1. | Mix all Sweet-and-Sour Dressing ingredients. |
| 2. | In 12-inch skillet or wok, heat oil over medium-high heat. Add chicken; cook and stir about 5 minutes or until no longer pink in center. |
| 3. | Add zucchini, carrots, onions and pepper flakes; cook and stir about 4 minutes or until vegetables are crisp-tender. Stir in dressing. Cook and stir 1 minute. Serve over bok choy. Top with peanuts and cilantro. |
|
| You can use an equal amount of spinach or green cabbage for the bok choy.
|
|
| To julienne means to cut food into long, thin matchlike strips. You can also cut the zucchini, carrots and onion into thin slices to save a little prep time. |
|
| Purchase preshredded carrots in the produce section of your supermarket. |
Nutrition Information:
335 ( 205); 23g ( 4g, ncg); 50mg; 290mg; 15g ( 3g, ncg); 23g 58%; 34%; 12%; 10% 0 ; 3 ; 2 ; 3 nc