Korean-Style Chili-Garlic Chicken Stir-Fry

32g CARB

Serves 4

Hands On 25 min.

Total 40 min.

• 2 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. rice vinegar
• 1 Tbsp. Asian chili-garlic sauce
• 1 Tbsp. finely chopped fresh ginger
• 3 cloves garlic, minced
• 1 lb. skinless, boneless chicken breast halves, cut into 1-inch pieces
• 3 Tbsp. honey or packed brown sugar*
• 2 tsp. cornstarch
• 8 oz. fresh green beans, trimmed
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. canola oil
• ½ cup coarsely chopped onion
• ¾ cup coarsely chopped red sweet pepper
• 1 recipe Quick-Pickled Vegetables, drained
• 2 tsp. sesame seeds, toasted

1. In a medium bowl combine the first five ingredients (through garlic). Transfer half of the mixture to a small bowl. Add chicken to the remaining mixture in medium bowl. Toss to coat. Add honey and cornstarch to soy sauce mixture in small bowl, stirring to dissolve cornstarch.

2. In a large wok or 10-inch nonstick skillet cook beans in just enough boiling water to cover about 4 minutes or just until crisp-tender; drain beans in a colander. Wipe wok dry.

3. In the same wok heat sesame and canola oils over medium-high. Add onion and sweet pepper; cook and stir 3 to 4 minutes or until crisp-tender. Remove vegetables from wok. Add half of the chicken to wok; cook and stir over medium-high 3 to 4 minutes or until chicken is no longer pink. Remove chicken from wok. Repeat with remaining chicken. Return chicken, green beans, onion, and red pepper to wok. Stir sauce well. Add to wok; cook and stir until thickened and bubbly.

4. Spoon Quick-Pickled Vegetables over chicken mixture. Top with sesame seeds.

Quick-Pickled Vegetables In a small saucepan combine ½ cup each water and rice vinegar, ¼ cup sugar,^* ½ tsp. salt, and ⅛ tsp. crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Add 1 cup coarsely shredded napa cabbage, ½ cup each shredded carrots and thinly sliced quartered red onion, and 1 tsp. finely chopped fresh ginger; stir until well combined. Cover; let stand at room temperature 30 to 60 minutes. Drain before serving.

PER SERVING (1⅓ cups chicken mixture + ⅓ cup pickled vegetables each) cal 342, fat 11 g (2 g sat. fat), chol 83 mg, sodium 564 mg, carb 32 g (4 g fiber, 24 g sugars), pro 29 g

^*Sugar Sub Choose Splenda Brown Sugar Blend for the sauce mixture. Follow package directions to use 3 Tbsp. packed brown sugar equivalent. Choose Splenda Sugar Blend for the Quick-Pickled Vegetables. Follow package directions to use ¼ cup granulated sugar equivalent.

Per Serving with Sub Same as above, except CAL 312, CARB 22 g (14 g sugars)