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Thai Vegetarian Chicken With Snow Peas

2 Tbsp. vegetable oil
1 orange or yellow bell pepper, cored and cut into thin strips
2 large garlic cloves, crushed and minced
4 scallions, white and green parts sliced on the diagonal into 1-inch segments
1 lb. vegetarian chicken (try VEGE Chicken—nuggets or drumsticks)
1/2 lb. snow peas
1 Tbsp. soy sauce
2 Tbsp. vegetarian oyster sauce

• Heat the oil in a wok or large skillet over high heat. Add the bell pepper, garlic, and scallions and stir-fry for 1 minute.
• Add the “chicken” and cook for a few minutes, then add the snow peas, soy sauce, and vegetarian oyster sauce and stir-fry until the snow peas are tender-crisp, about 2 minutes.

Makes 4 to 6 servings

Per serving: 266 calories (23 percent from fat), 16 g fat (3.5 g saturated, 7.5 g monounsaturated), 0 g cholesterol, 18.7 g protein, 16.5 g carbohydrates, 1.8 g fiber, 492.1 mg sodium.

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