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| Spicy Mint Chicken |
| Serves:4 |
This dinner is super simple to put together and packs a lot of flavor. You can serve this over Jasmine rice, or try it over COLAVITA Whole Wheat Capellini.
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Origin: From the Kitchen of LindySez
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Ingredients:
1 pound boneless skinless chicken breasts, cut into thin strips
1 tablespoon COLAVITA Extra Virgin Olive Oil
1 cup sugar snap peas, trimmed
1/2 cup snow peas, trimmed and cut in half horizontally
1 cup julienne carrot
1/3 cup thinly sliced green onion
1/4 cup chopped mint
2 teaspoons minced ginger
1 large jalapeno pepper, seeded and chopped
1/3 cup dry white wine
1/3 cup low-sodium soy sauce
1 teaspoon cornstarch
1/2 teaspoon sugar
1 teaspoon COLAVITA Red Wine Vinegar
1/4 teaspoon salt (optional)
1/2 teaspoon red pepper flakes, or to taste
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Preparation:
1. In a small bowl combine the wine, soy sauce, cornstarch, sugar, vinegar, salt (if using), and red pepper flakes. Set-aside.
2. Meanwhile, bring a pot of water to a boil; when boiling add the sugar snap peas for 1 minute, add the carrots and snow peas, boil for 1 minute longer, drain and rinse with cold water to stop the cooking process. Set-aside.
3. Heat a wok or large skillet over medium-high heat; when hot, but not smoking add the chicken, cook until the chicken is no longer pink. Add the vegetables along with the green onion, mint, ginger and pepper; stir the sauce and add, cooking and stirring until thickened. Serve immediately.
Per Serving: 222 Calories (21.7% from fat); 5g Fat, (1g Sat, 5g Mono, 1g Poly); 29g Protein; 11g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 1025mg Sodium. Food Exchanges: 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
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