In the Stir

You'd think after all the Chinese food we had last week, we'd be sick of it now. But tonight, "Bob" made stir fried chicken and vegetables. We used up the rest of the broccoli and about half of the English peas. With the red pepper, it was a very colorful dish (we ate it and packed up the leftovers before I remembered to take a picture, so you'll have to take my word for it).

Chicken Vegetable Stir-fry
Serves 4

1 to 1.5 lbs chicken cut into 1/2 strips
2 tablespoons olive oil
3 teaspoons minced peeled fresh ginger
2 large garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 cup shelled English peas
1 cup corn
1/2 cup diced red bell pepper
1 cup brown rice

1. Mix chicken, 1 tablespoon oil, 1 1/2 teaspoons ginger, half of garlic, 1/2 teaspoon salt, and crushed red pepper in medium bowl. Let stand 1 hour.
2. Heat skillet/pan/wok over high heat and add chicken mixture; sauté until chicken are just done and transfer to bowl.
3. Add 1 tablespoon oil to pan, then add sugar snap peas, corn, bell pepper, 1 1/2 teaspoons ginger, and remaining garlic. Stir-fry until vegetables are crisp and tender, about 3 minutes.
4. Add chicken and juices to pan; stir-fry 1 minute longer.
5. Season with salt and pepper.
6. Serve over cooked brown rice.

Nutrition Information per Serving
Calories: ; Carbohydrates: ; Protein: ; Fat: ; Cals./g:
*Points: