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Photo: Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis
Active Time:20 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:40 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cuplow-sodium soy sauce2tablespoonspacked brown sugar3clovesgarlic, grated2teaspoonscanola oil2teaspoonsgrated fresh ginger¼teaspooncrushed red pepper1poundboneless, skinless chicken thighs, trimmed and cut into 1-inch strips2cupssugar snap peas, trimmed1mediumred or orange bell pepper, cut into 1-inch strips1bunchscallions, trimmed and cut into 1-inch pieces1teaspoonsesame oil
Cook Mode(Keep screen awake)
Ingredients
¼cuplow-sodium soy sauce
2tablespoonspacked brown sugar
3clovesgarlic, grated
2teaspoonscanola oil
2teaspoonsgrated fresh ginger
¼teaspooncrushed red pepper
1poundboneless, skinless chicken thighs, trimmed and cut into 1-inch strips
2cupssugar snap peas, trimmed
1mediumred or orange bell pepper, cut into 1-inch strips
1bunchscallions, trimmed and cut into 1-inch pieces
1teaspoonsesame oil
DirectionsPlace a large rimmed baking sheet in the oven; preheat to 400°F.Combine soy sauce, brown sugar, garlic, canola oil, ginger and crushed red pepper in a small skillet; bring to a simmer over medium-high heat. Cook, stirring, until the sugar is dissolved.Place chicken, snap peas, bell pepper and scallions in a large bowl. Add the soy mixture and stir to coat. Remove the baking sheet from the oven and coat with cooking spray. Spread the chicken and vegetable mixture in an even layer on the hot baking sheet. Bake, stirring once, until the chicken is cooked through and the vegetables are tender, about 20 minutes. Drizzle with sesame oil and stir to coat.Originally appeared: EatingWell.com, May 2022
Directions
Place a large rimmed baking sheet in the oven; preheat to 400°F.Combine soy sauce, brown sugar, garlic, canola oil, ginger and crushed red pepper in a small skillet; bring to a simmer over medium-high heat. Cook, stirring, until the sugar is dissolved.Place chicken, snap peas, bell pepper and scallions in a large bowl. Add the soy mixture and stir to coat. Remove the baking sheet from the oven and coat with cooking spray. Spread the chicken and vegetable mixture in an even layer on the hot baking sheet. Bake, stirring once, until the chicken is cooked through and the vegetables are tender, about 20 minutes. Drizzle with sesame oil and stir to coat.
Place a large rimmed baking sheet in the oven; preheat to 400°F.
Combine soy sauce, brown sugar, garlic, canola oil, ginger and crushed red pepper in a small skillet; bring to a simmer over medium-high heat. Cook, stirring, until the sugar is dissolved.
Place chicken, snap peas, bell pepper and scallions in a large bowl. Add the soy mixture and stir to coat. Remove the baking sheet from the oven and coat with cooking spray. Spread the chicken and vegetable mixture in an even layer on the hot baking sheet. Bake, stirring once, until the chicken is cooked through and the vegetables are tender, about 20 minutes. Drizzle with sesame oil and stir to coat.
Originally appeared: EatingWell.com, May 2022
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Nutrition Facts(per serving)240Calories10gFat15gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
