Chicken with Sugar Snap Peas and Walnuts

RECIPESPLUS
11Ingredients
20Minutes
460Calories

Ingredients

US|METRIC
  • 2 teaspoons soy sauce
  • 2 teaspoons cornstarch
  • 1 pound chicken thighs (cut into strips)
  • 2 tablespoons vegetable oil
  • 8 3/4 ounces sugar snap peas (trimmed)
  • 4 1/2 ounces sweet corn (baby, halved lengthwise)
  • 8 spring onions (cut into 4 inch pieces)
  • 1/2 cup walnut halves
  • 2 cloves garlic (finely chopped)
  • 1 tablespoon chili bean paste
  • steamed rice (to serve)
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    Directions

    1. Combine soy sauce, cornstarch and 2 tbsp water in a small bowl. Toss 1/2 with chicken strips. Reserve remaining sauce.
    2. Heat oil in a wok over high heat. Stir-fry chicken for 3 mins, until browned. Set aside. Add sugar snap peas, corn, spring onions and walnuts. Stir-fry for 2 mins, until tender but still crisp. Return chicken to wok along with garlic and chili bean paste. Stir-fry for 1 min. Add remaining sauce mixture and cook for 1 min, until vegetables are glazed.
    3. Serve with steamed rice.
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    NutritionView More

    460Calories
    Sodium12% DV280mg
    Fat49% DV32g
    Protein49% DV25g
    Carbs6% DV19g
    Fiber20% DV5g
    Calories460Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat6g30%
    Trans Fat0g
    Cholesterol95mg32%
    Sodium280mg12%
    Potassium650mg19%
    Protein25g49%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber5g20%
    Sugars5g10%
    Vitamin A25%
    Vitamin C90%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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