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Chinese Chicken Stir-Fry

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Betty Crocker Kitchens
Updated Sep 13, 2016
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Here’s a stir-fry chicken that’s packed with Cascadian Farm® edamame and sugar snap peas - dinner ready in 20 minutes.

Chinese Chicken Stir-Fry

  • Prep Time 20 min
  • Total 20 min
  • Servings 3
  • Ingredients 9
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Ingredients

  • 1 tablespoon peanut oil
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 cup Cascadian Farm® frozen organic shelled edamame (from 10-oz bag), thawed
  • 1 cup frozen sugar snap peas (from 12-oz bag), thawed
  • 1/2 medium red bell pepper, cut into thin 2-inch strips (about 1 cup)
  • 1/3 cup hoisin sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon grated gingerroot
  • 3/4 teaspoon grated orange peel

Instructions

  • Step 
    1
    In 12-inch wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center. Add edamame, snap peas and bell pepper; cook 2 to 3 minutes longer, stirring frequently, until vegetables are crisp-tender.
  • Step 
    2
    Stir in remaining ingredients. Cook and stir 1 minute or until hot.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
120
Trans Fat
0g
% Daily Value*:
Vitamin A
25%
25%
Exchanges:
Free
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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