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Categories:Viewed: 28 - Published at: 4 years ago
Ingredients
- 2 teaspoons canola or corn oil
- 2 teaspoons bottled chopped garlic or 4 medium garlic cloves, chopped
- 1/2 teaspoon crushed red pepper flakes
- 9 ounces raw large shrimp, peeled, rinsed and patted dry
- 2 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded, cut crosswise into 1/4-inch strips
- 8 ounces fresh or frozen snow peas, trimmed if fresh
- 1/2 teaspoon salt
Method
- In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
- Cook the garlic and red pepper flakes for about 30 seconds, or until the garlic is aromatic.
- Stir in the shrimp and chicken.
- Increase the heat to high.
- Cook for about 2 minutes, stirring constantly.
- If using fresh snow peas, cook the chicken and shrimp for 2 more minutes before adding the peas.
- Cook, uncovered, for 2 minutes with the peas.
- If using frozen snow peas, add to the chicken and shrimp and cook, covered, for 2 minutes.
- Uncover and cook for 2 minutes, or until the chicken is no longer pink in the center and the shrimp is pink and cooked through.
- Stir in the salt.
- Using salt near the end of preparation heightens the flavors without adding too much sodium.
- (Per Serving)
- Calories: 157
- Total Fat: 3.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 2.0g
- Cholesterol: 127mg
- Sodium: 439mg
- Carbohydrates: 5g
- Fiber: 2g
- Sugars: 2g
- Protein: 25g
- Dietary Exchanges
- 1 Vegetable
- 3 Very Lean Meat
