Tender chicken stir-fry with crunchy snow peas and fragrant rice.
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Nutrition per Serving
Ingredients
Estimated total cost: €8.13 · €2.03/serving
- 3/4 cup uncooked jasmine riceEst. price €0.18–€0.35
- 11/2 cups water and 2 cups water, divided useEst. price €0.00–€0.01
- 1 stalk lemongrass or 1 teaspoon grated lemon zestEst. price €0.40–€0.80
- 2 cups fat-free, low-sodium chicken brothEst. price €1.20–€2.50
- 2 cups diced cooked skinless chicken, cooked without salt (3 to 4 ounces)Est. price €4.00–€7.00
- 3 ounces snow peas, trimmed and cut into thin stripsEst. price €1.50–€3.00
- 2 medium green onions, thinly slicedEst. price €0.20–€0.40
- 1 tablespoon Thai red curry pasteEst. price €0.50–€1.20
- 1/2 teaspoon coconut extractEst. price €0.15–€0.30
Steps
- 1Follow the instructions on the rice package, using 1 1/2 cups of water and excluding both salt and margarine from the preparation process.
- 2Begin by trimming and discarding approximately 6 inches from the slender tip end of the lemongrass stalk. Peel off the outer layer of leaves from the lower section of the stalk. Next, cut the stalk in half lengthwise. Transfer the prepared lemongrass into a large saucepan, making sure not to add the lemon zest at this stage if you choose to use it.
Cultural note
This stir-fry recipe combines flavors and ingredients commonly found in Asian cuisines, particularly Thai cuisine. Thai red curry paste and lemongrass add a distinct and authentic taste to the dish, showcasing the influence of Thai culinary traditions.
Seasonal note
Snow peas are typically in season during spring and early summer, making this dish ideal for those seasons. Lemongrass and green onions also thrive during the warmer months, enhancing the freshness of the stir-fry.
Health note
This Chicken Snow Pea Rice Stir-Fry is a balanced meal with a good amount of protein, fiber, and vitamins. It is relatively low in calories and saturated fat, making it a nutritious option. The dish is a good source of vitamin C for immune support and contains zinc for overall health.
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