Stir-fry has a lot of ingredients, but is fundamentally a pretty simple dish, which makes it a wonderful choice for cooking with kids. Put them to work measuring out the sauce ingredients and prepping vegetables to get everyone involved in making a lovely and delicious dish.
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Instructions
In a small bowl, whisk together the marinade ingredients and toss with chicken. Refrigerate until ready to use (up to 24 hours).
Bring water to a boil in a saucepan and cook rice according to package directions.
Whisk together sauce ingredients. Set aside.
In a large wok, heat half of the peanut oil over medium-high heat. Add carrots and red pepper and stir-fry until slightly cooked (2 to 3 minutes). Add the bok choy and pineapple and stir-fry until bok choy is wilted (1 minute). Add green onion and snow peas and stir-fry to desired tenderness (1-2 minutes). Remove vegetables from the wok and set aside.
Add remaining peanut oil to the wok and the marinated chicken. Stir-fry until chicken is cooked through or hits a minimum internal temperature of 165ºF (3-5 minutes). Return vegetables to wok with chicken and stir-fry 1 minute more.
Add the sauce to the wok and heat until bubbling. Cook until sauce thickens (1-2 minutes).
Serve the chicken and vegetables over rice.
Nutrition Facts
4 servings per container
Serving size346 g
Amount per serving
Calories294
% Daily Value*
Total Fat 6.2g
8%
Saturated Fat 1.1g
5%
Trans Fat 0g
Cholesterol 41.4mg
13%
Sodium 319mg
14%
Total Carbohydrate 42.2g
15%
Dietary Fiber 4.04g
14%
Total Sugars 11.5g
Includes 0g Added Sugars
0%
Protein 17.8g
Vitamin D 0mcg
0%
Calcium 66.5mg
6%
Iron 1.9mg
10%
Potassium 619.1mg
15%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Practical Notes
No additional notes for this recipe.
Score Breakdown
+ More
Fiber
Vitamins & Minerals
Whole Grains
− Less
Additives to Limit
Added Sodium
Added Sugar
+5-3=2
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