Hands-On Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 2
2 tablespoons whole milk
3 tablespoons jarred chili jam
8 ounces boneless, skinless chicken breasts, thinly sliced
1/2 cup sliced red bell pepper
1 teaspoon sugar
1 teaspoon fish sauce
1 tablespoon chopped cilantro
2 cups cooked white rice
Heat a large, deep sauté pan on high and, when hot, turn the heat down to medium-low. Add milk and chili jam and simmer. Add chicken and stir-fry about 1–2 minutes until it is no longer pink. Add bell pepper, sugar, and fish sauce. Garnish with cilantro and serve with rice.
Per Serving: Calories: 440 | Fat: 4 g | Saturated fat: 1 g | Cholesterol: 85 mg | Sodium: 320 mg | Total carbohydrates: 70 g | Dietary fiber: 1 g | Sugars: 25 g | Protein: 31 g