How to make it

  • Heat the oil in a wok or large non-stick skillet over medium high heat; when hot, but not smoking, add the chicken; snap peas and carrot. Stir fry until the chicken is cooked, about 4 minutes.
  • Meanwhile, combine the wine, soy, sugar, cornstarch, vinegar and red pepper flakes together in a small bowl.
  • When the chicken is cooked, add the wine mixture along with the green onion, mint, jalapeno and ginger. Stir fry about 1 minute more, or until the sauce thickens slightly. Serve over the rice; sprinkle with chow mein noodles, if desired.
  • Per Serving: (with 1 cup rice) 453 Calories; 4g Fat (1g Sat, 5g Mono, 1g Poly); 29g Protein; 66g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 891mg Sodium.

People Who Like This Dish 4
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    " It was excellent "
    valinkenmore ate it and said...
    Lindy: This sounds delicious! Saved and bookmarked for the next market day when I get some chicken tenders or breast.
    Thanks for the great post and high 5!
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