Chef's Pick
15 min.
800 cal.
2 serv.
Medium
Cook time: 15 minutes
On a cutting board, chop chicken thighs into ½-inch pieces; heat 1 tbsp oil in skillet over med-high + sauté chicken with salt/pep 5-7 min until fully cooked; set aside
Heat 1 tbsp oil in same skillet over med-high + cook pea snaps with salt/pep 3-5 min until tender; add chicken, fried rice + chili sauce to veggies; stir-fry 2-3 min until hot
Divide stir-fry to plates—lovely!
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
800
25g
33
Saturated Fat
5g
25%
Trans Fat
0g
190mg
64%
560mg
25%
83g
31%
Dietary Fiber
6g
22%
Total Sugars
19g
Included 12g added sugars
24%
50g
0%
8%
75%
9%
38%
10%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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