Jumble Of Stir Fried Vegetables And Chicken
|Red bell peppers||2 Medium (Preferably Use Red)|
|Fresh mushrooms||12 Ounce (Preferably Use Portobellos)|
|Boneless chicken thighs||1 3⁄4 Pound|
|Vegetable oil||2 Tablespoon|
|Canned baby corn||15 Ounce, drained (1 Can)|
|Chili paste with garlic||2 Teaspoon|
|Hoisin sauce||2 Tablespoon|
|Salted peanuts||1⁄2 Cup (8 tbs)|
1. Stem and seed the bell peppers. Cut them into strips 1/4 inch wide and 1 inch long. If you are using portobello mushrooms, remove the tough stems; otherwise trim 1/4 inch off the ends of the mushroom stems. Wipe the caps clean with a damp paper towel and cut the mushrooms into 1/4-inch-thick slices. Trim off 2 inches of the green tops, and thinly slice the scallions (white and green parts).
2. Pull the skin off the chicken, and remove all visible fat. Cut the chicken into 1/4-inch pieces.
3. In a wok or in a wide skillet (at least 12 inches in diameter), heat the vegetable oil over high heat. Add the peppers and stir continuously, until they begin to soften, for 1 minute. Add the chicken and stir continuously until it is almost cooked through, for 2 minutes. Add the mushrooms and stir continuously, until they begin to release their juices, for 1 minute. Add the baby corn and scallions and cook, stirring continuously, until the chicken is thoroughly cooked and the corn is heated through, about 2 minutes longer.
4. Remove the skillet from the heat and stir in the chili paste, hoisin sauce, and peanuts. Stir to thoroughly combine, and season to taste with salt.
Calories 393 Calories from Fat 156
% Daily Value*
Total Fat 18 g27.6%
Saturated Fat 3.1 g15.4%
Trans Fat 0.1 g
Cholesterol 110 mg36.7%
Sodium 534.8 mg22.3%
Total Carbohydrates 26 g8.5%
Dietary Fiber 4 g15.9%
Sugars 9.8 g
Protein 32 g64.9%
Vitamin A 31.1% Vitamin C 96.5%
Calcium 4.3% Iron 13.9%
*Based on a 2000 Calorie diet