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Add a photoServings: 4
Ingredients
- 1/4 lb Green beans
- 1 Tbsp. Minced ginger
- 1/4 lb Yellow summer squash
- 4 x Warm chili peppers *
- 1 lrg Carrot
- 1/4 c. Soy sauce (sodium reduced)
- 1 x Sweet yellow pepper
- 1/4 c. Dry sherry
- 3 x Warm chili peppers*
- 1/3 c. Oil
- 3 Tbsp. Minced fresh basil
- 1 lb Boneless chicken breasts
- Â Â Chili oil (optional)
- 1 Tbsp. Oil
Directions
- *When handling warm peppers, use plastic gloves as oils are very warm and can burn eyes.
- PREPARATION: For marinade, chop ginger and warm peppers and combine in a glass dish with soy sauce, sherry and oil. Cut chicken into 1-inch cubes and put in marinade. Cover with plastic wrap and refrigerateat least 4 hrs. Trim beans and cut into 1-1/2-inch lengths. Cut squash and carrot into 1/8-inch diagonal slices. Seed yellow pepper and slice into thin strips. Seed and chop warm peppers. COOKING: Heat wok over high heat with the 1 Tbsp. oil. While heating, remove chicken cubes from marinade. Strain marinade and reserve liquid. Add in chicken to wok. Stir fry over medium high heat till chicken is almost done about 3 min. Remove from work and set aside. Add in beans, sliced carrot, and marinade to wok.
- Cook about 2 min, stirring, and then add in squash and peppers. Continue cooking 2 min more. Turn off heat. Return chicken to wok and toss. Chop and add in basil and season with chili oil if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 455 | |
| Calories from Fat 272 | 60% |
| Total Fat 30.58g | 38% |
| Saturated Fat 4.1g | 16% |
| Trans Fat 0.67g | |
| Cholesterol 58mg | 19% |
| Sodium 976mg | 41% |
| Potassium 712mg | 20% |
| Total Carbs 18.96g | 5% |
| Dietary Fiber 4.9g | 16% |
| Sugars 6.43g | 4% |
| Protein 23.77g | 38% |
