Ingredients:
1 Pound Of Small Boneless Skinless Chicken Breast Strips
1 Cup Of Chopped Skinless Watermelon Rind
1 Cup Of Fresh Sugar Snap Peas
2 Thinly Sliced Vidalia Onions
1 Cup Of Fresh Sliced Cabbage
2 Tablespoons Of Planters 100% Pure Peanut Oil
2 Tablespoons Of White Superfine Sugar
1 Cup Of Swanson Natural Goodness Chicken Broth
3 Large Minced Garlic Cloves
1 Teaspoon Of Fresh Grated Fresh Ginger Root
1 Bunch Of Chopped Green Scallions
1 Teaspoon Of Fine Ground Table Salt
1 Thinly Sliced Fresh Red Bell Pepper
1/4 Cup Of Barefoot Contessa Maple Teriyaki Sauce
2 Tablespoons Of Pure Cornstarch
Information:
Serving Size 4
352 Calories Per Serving
9 Grams Of Fat
Preparation Instructions:
We would like to thank Tammy from Toledo Oregon for submitting this amazing watermelon rind chicken stir fry recipe. To begin you will first need to take out a wok, and heat your peanut oil. As the peanut oil starts to smoke, add in the minced garlic, grated ginger root, chopped green scallions, and table salt. Stir fry these ingredients for two minutes, or until the onions become clear and tender. Next add in the small chicken strips, and fry them for three minutes. Moving along, next add in the sliced Vidalia onions, chopped skinless watermelon rind, sliced cabbage, sliced red bell pepper, sugar snap peas, and half a cup of the chicken broth. Cover the wok, and let the ingredients simmer. Next take out a small mixing bowl, and add in the remaining half cup of chicken broth, Barefoot Contessa Maple Teriyaki Sauce, superfine sugar, and cornstarch. Whisk these ingredients together, then add the sauce to the wok, and vigorously mix all of the delicious ingredients together until the sauce starts to slightly thicken. Serve immediately over steamed white rice, garnished with a slice of real butter.
