In a large sauté pan, heat the oil over medium heat. Add the scallions and garlic, and sauté until fragrant, about 1 minute. Add the bell pepper and snap peas, and sauté until just tender, 2 to 3 minutes.
Add the chicken and cook until it is golden and fully cooked and the vegetables are tender, 4 to 5 minutes.
Add the soy sauce, rice vinegar, Sriracha (if using) and sesame seeds; toss well to combine. Allow the mixture to simmer for 1 to 2 minutes.
Stir in the cilantro, then garnish with a sprinkle of extra cilantro and sesame seeds. Serve immediately.
Serves 4
228 Calories and 11 Carbs per serving
Stir Fry Rice Cauliflower
Read at the bottom of the recipe...
'my personal favorite, add 2 TBSP soy sauce, 1/2 tsp of mirin (for those of you watching your sugars Mirin, found in the oriental food isle, is a sweet liquid that will not spike your blood sugars!) 1/2 tsp of perfect seasoning. Stir well. Just before serving, crack an egg on top and gently stir cooking the egg as you do so leaving hunks of egg through out."
Nutrition info from:Â https://www.verywellfit.comÂ
0 servings
Ingredients
Directions
In a large sauté pan, heat the oil over medium heat. Add the scallions and garlic, and sauté until fragrant, about 1 minute. Add the bell pepper and snap peas, and sauté until just tender, 2 to 3 minutes.
Add the chicken and cook until it is golden and fully cooked and the vegetables are tender, 4 to 5 minutes.
Add the soy sauce, rice vinegar, Sriracha (if using) and sesame seeds; toss well to combine. Allow the mixture to simmer for 1 to 2 minutes.
Stir in the cilantro, then garnish with a sprinkle of extra cilantro and sesame seeds. Serve immediately.
Serves 4
228 Calories and 11 Carbs per serving
Stir Fry Rice Cauliflower
Read at the bottom of the recipe...
'my personal favorite, add 2 TBSP soy sauce, 1/2 tsp of mirin (for those of you watching your sugars Mirin, found in the oriental food isle, is a sweet liquid that will not spike your blood sugars!) 1/2 tsp of perfect seasoning. Stir well. Just before serving, crack an egg on top and gently stir cooking the egg as you do so leaving hunks of egg through out."
Notes
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