Chicken, Red Pepper and Snow Pea Stir-Fry


1 cup cooked brown or cauliflower rice

1/2 pound boneless chicken breast, cut into small cubes

1 tablespoon whole wheat or almond flour for dusting

1-2 tablespoons olive oil

1 clove garlic, minced

1 red bell pepper, thinly sliced

1 cup snow peas, cut in half

1/3 cup water chestnuts, chopped (optional)

2 green onions, sliced thin

For the Sauce

1/2 cup chicken or vegetable stock

1 tablespoon tamari

1 tablespoon honey

2 teaspoons arrowroot

1 teaspoon minced ginger root or pinch ground ginger


In a small bowl, whisk together the stock, tamari, honey, arrowroot and ginger. Set aside

Dust chicken cubes with flour.

In a nonstick skillet heat oil then saute the garlic, chicken, red pepper, water chestnuts and snow peas over high heat just until vegetables are tender-crisp, about 2 minutes.

Add the sauce to the skillet. Cook for 2 minutes or just until chicken is no longer pink inside and sauce has thickened. Garnish with green onions.

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