In this stir fry, you control the heat. If you want it to be less hot then go for an Anaheim or poblano pepper. If you’re looking to turn up the spice, use a jalapeno or smaller-sized serrano chili (the smaller, the spicier!).
Skill level: Beginner
Start to Finish: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
1 large carrot, chopped
1 cup cauliflower florets
1 cup sugar snap peas
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
2 teaspoons cornstarch
1 teaspoon honey
¼ teaspoon red pepper flakes
1 tablespoon sesame oil
2 cloves garlic, sliced
1 tablespoon minced fresh ginger
8 ounces shiitake or button mushrooms, sliced
1 chili pepper, chopped
1 medium red bell pepper, sliced
3 cups cooked boneless skinless chicken breast, cut into strips
¼ cup sliced scallions
1. Fill a medium pot with salted water and bring to a boil. Add the carrot and cauliflower. After 1 minute, add the sugar snaps. Let the vegetables cook 1 more minute and strain. Rinse with cold water and set aside.
2. In a small bowl, whisk together the soy sauce, vinegar, cornstarch, honey, and red-pepper flakes and set aside.
3. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the garlic and ginger. Cook for 1 to 2 minutes. Add the mushrooms and cook for another 2 to 3 minutes. Add the chicken, red bell pepper, chili pepper, and the blanched carrot, cauliflower, and sugar snaps. Pour the soy sauce mixture over the chicken and vegetables. Mix to evenly coat. Once everything is heated through, add the scallions and cook 1 more minute.
Nutrition Information (per serving)
Calories: 374; Total Fat: 10 grams; Saturated Fat: 2 grams; Protein: 48 grams: Carbohydrates: 21 grams; Fiber: 6 grams; Sodium: 581 milligrams
Recipe and photo provided by Abbie Gellman, MS RD of Culinary Nutrition Cuisine.
– See more at: http://www.mensfitness.com/weight-loss/diet-friendly-recipes/10-insanely-hot-healthy-recipes-help-you-lose-weight/slide/3#sthash.dgbm8ZLp.dpuf