Summer Chicken Stir-Fry

Name: Summer Chicken Stir-Fry
Prep time: 30 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 cup uncooked regular long-grain white rice; 2 cups water; 2 tablespoons olive or vegetable oil; 1 lb boneless skinless chicken breasts, cut into 1-inch pieces; 1 large onion, chopped (1 cup); 2 medium yellow summer squash, cut in half lengthwise, then cut crosswise into 1⁄2-inch pieces (about 2 cups); 4 oz fresh sugar snap peas (about 1 cup); 2 cloves garlic, finely chopped; 1⁄2 cup stir-fry sauce; 1 large tomato, chopped (1 cup)

3 steps

Prep:30min

Updated at: Mon, 16 Oct 2023 19:02:35 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories463.4 kcal (23%)

Total Fat10.7 g (15%)

Carbs54.4 g (21%)

Sugars11.2 g (12%)

Protein31.2 g (62%)

Sodium722.6 mg (36%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cuplong-grain white rice

uncooked, regular

2 cupswater

2 tablespoonsolive oil

or vegetable

1 lbboneless skinless chicken breasts

cut into 1-inch pieces

1 cuponion

large, chopped

2yellow summer squash

medium, cut in half lengthwise, then cut crosswise into 1/2-inch pieces

1 cupfresh sugar snap peas

2cloves garlic

finely chopped

½ cupstir-fry sauce

1 cuptomato

large, chopped

Instructions

Step 1

Cook rice in water as directed on package.

Step 2

Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 6 to 8 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet; cover to keep warm

Step 3

In same skillet, heat remaining 1 tablespoon oil. Cook onion, squash and peas in oil 5 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Add stir-fry sauce and chicken; cook 2 to 3 minutes longer or until thoroughly heated. Remove from heat. Stir in tomato. Serve over rice.

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