This dish incorporates three different green vegetables, but it is quite spicy, so to reduce the heat for young or sensitive palates, cut down the amount of chile used.
Ingredients
- 3 tbsp soy sauce
- 2 tbsp rice wine or dry sherry
- 1 tsp sugar
- 2½ tbsp sunflower or vegetable oil
- 14 oz (400 g) boneless, skinless chicken thighs, cut into ½ in (1 cm) strips
- 1¾ oz (50 g) thin green beans, halved
- salt
- 1¾ oz (50 g) broccoli florets
- 2 garlic cloves, crushed
- 1 in (3 cm) fresh ginger, finely chopped
- 1 red chile, seeded and finely chopped
- brunch of scallions, cut into ¾ in (2 cm) pieces
- 3½ oz (100 g) sugarsnap peas, halved on the diagonal
- 1 tbsp oyster sauce
How to Make It
- Mix 1 tablespoon of the soy sauce, 1 tablespoon of the rice wine, the sugar, and ½ tablespoon of the oil in a bowl. Stir in the chicken, cover, and refrigerate for 30 minutes.
- Cook the green beans in a pan of boiling salted water for 1 minute. Add the broccoli and cook for another minute. Drain and refresh under cold water. Set aside.
- Heat the remaining oil in a wok, add the garlic, ginger, and chile, and cook for 1 minute. Now add the chicken and stir for 2–3 minutes. Add the scallions and peas and stir-fry for another 2–3 minutes. Pour in the remaining soy sauce, rice wine, and the oyster sauce, and bubble up. Add in the blanched vegetables and heat through to serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 216 kcal Calories from Fat: 90 kcal |
|
% Daily Value*
|
| Total Fat 10 g 29% |
Saturated Fat 1.5 g 8% |
Trans Fat 0.0 g |
carbohydrates 6 g 5% |
Dietary Fiber 2 g 5% |
Sugars 5 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |