Chicken, stirfry, carrots, jalapeños, and snap pea
**Ingredients**:
- 8 ounces chicken tenderloins, sliced
- 1 cup snap peas
- 1 cup carrots, sliced (about 1 medium carrot)
- 1 jalapeño, sliced (adjust based on your spice preference)
- 1 cup brown rice, cooked
- splash of soy sauce
- 3 tablespoons Thai-style sweet chili sauce
- 1 tablespoon olive oil or another cooking oil
- Salt and pepper to taste
- I also sprinkled a little chili powder on the chicken before cooking
**Instructions**:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken to the skillet and season with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
3. Add the sliced carrots and jalapeños to the skillet. Stir-fry for about 3 minutes until they begin to soften.
4. Toss in the snap peas and cook for an additional 2-3 minutes.
5. Pour in the sweet chili sauce, stirring to coat all the ingredients evenly. Cook for another 1-2 minutes until everything is heated through.
6. Serve the stir-fry over a bed of cooked brown rice.
Serves 2
Serving Size
- **Chicken**: 4 ounces
- **Mixed Vegetables**: 1 cup (includes snap peas and carrots)
- **Brown Rice**: 1/2 cup cooked
Estimated Nutritional Information per Serving
**Calories**:
- Chicken (4 oz): ~180 calories
- Mixed Vegetables (1 cup): ~50 calories
- Brown Rice (1/2 cup cooked): ~110 calories
- **Total**: **~340 calories**
**Macros**:
- **Protein**:
- Chicken: ~35 grams
- Mixed Vegetables: ~2 grams
- Brown Rice: ~3 grams
- **Total Protein**: **~40 grams**
- **Carbohydrates**:
- Brown Rice: ~23 grams
- Mixed Vegetables: ~10 grams
- **Total Carbs**: **~33 grams**
- **Fats**:
- Chicken: ~7 grams (varies depending on how much oil is used)
- **Total Fats**: **~7 grams**
@#chickenrecipeideas #stirfryrecipes #snappeas #jalepeno #stickytaichilisauce
This flavorful chicken stir-fry recipe combines lean protein with vibrant vegetables and a Thai-style sweet chili sauce, making it both tasty and nutritious. Using chicken tenderloins as the protein source ensures a high-protein, low-fat meal, with approximately 40 grams of protein per serving to support muscle maintenance and overall health. Incorporating snap peas and carrots not only adds crisp texture and natural sweetness but also provides important vitamins and dietary fiber. Snap peas are an excellent source of vitamin C and K, while carrots add beta-carotene, which supports eye health. The addition of jalapeño gives a gentle spicy kick, which can help boost metabolism and promote cardiovascular health. Adjust the amount of jalapeño to suit your spice tolerance. Serving this stir-fry over brown rice completes the meal with complex carbohydrates, providing sustained energy and additional fiber to aid digestion. For cooking tips: heat oil in a skillet or wok for even cooking, sauté chicken until no longer pink, then add vegetables in order of hardness for optimal texture—carrots then snap peas. Incorporate the Thai sweet chili sauce near the end to coat ingredients evenly and enhance flavor. This recipe suits meal prep needs as it reheats well and stays flavorful. For variety, you may add other vegetables like bell peppers or broccoli or swap brown rice with quinoa for a gluten-free option. Nutritional considerations include moderate calories (~340 per serving), balanced macros with protein-focused intake, and fats primarily from chicken and cooking oil. Season with salt, pepper, and chili powder for depth of flavor without excessive sodium. This dish is an excellent choice for those seeking a wholesome, quick, and tasty stir-fry recipe that supports a balanced diet and active lifestyle.
