WHY IT’S LIGHT Each serving of this stir-fry has only one teaspoon oil and a tablespoon of roasted peanuts. Lime juice and fresh basil added at the end perk up the dish, so it tastes just as good as (or even better than) more traditional versions.
Recipe information
Yield
serves 4
Ingredients
1 tablespoon plus 1 teaspoon peanut oil
3 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
4 garlic cloves, thinly sliced
1 serrano or jalapeño chile, thinly sliced crosswise (ribs and seeds removed for less heat, if desired)
8 ounces snow peas (about 4 cups), stem ends trimmed
Coarse salt and ground pepper
1/4 cup fresh lime juice
1/4 cup chopped roasted peanuts
3/4 cup loosely packed fresh basil leaves, torn
Preparation
Step 1
In a wok or large nonstick skillet, heat oil over high. Add chicken; cook until browned on one side, 2 to 3 minutes.
Step 2
Turn chicken and add garlic, chile, and snow peas. Cook until chicken is cooked through, 2 to 3 minutes more. Season with salt and pepper; stir in lime juice, peanuts, and basil. Serve immediately.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 369
Step 5
Fat: 12g (2.1g Saturated Fat)
Step 6
Protein: 51.5g
Step 7
Carbohydrates: 13.2g
Step 8
Fiber: 4.1g
