Sweet & Salty Sauteed Chicken and Vegetables
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
In a wok or large frying pan, heat 1 tablespoon (15 mL) canola oil over high heat and sauté the peppers with the snow peas for 3 to 4 minutes. Set aside.
Still in the wok or large frying pan, add the rest of the canola oil and sauté the chicken strips for about 5 minutes to brown well.
Add the garlic and ginger and sauté 1 more minute without browning the garlic or ginger.
Add hoisin sauce, soy sauce, maple syrup and stock to the chicken strips and keep stirring for 5 minutes to make sure the flavours are well blended.
When the chicken is done, add the peppers, snow peas and green onions and continue cooking for 2 minutes to warm through. Adjust seasoning to taste.
Sprinkle each portion with sesame seeds.
Serve with jasmine rice.
Nutrition Info
| Per 520 g serving | Amount |
|---|---|
| Calories | 530 |
| Protein | 53 g |
| Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrate | 40 g |
| Fibre | 4 g |
| Sugar | 22 g |
| Cholesterol | 160 mg |
| Sodium | 1050 mg |
| Per 520 g serving | % Daily Value |
|---|---|
| Potassium | 29 |
| Calcium | 15 |
| Iron | 30 |
| Vitamin A | 8 |
| Vitamin C | 420 |
| Vitamin B6 | 74 |
| Vitamin B12 | 42 |
| Folate | 23 |
| Zinc | 42 |
