Prep 15 mins
Cook 30 mins
This recipe comes from the January 2007 edition of Southern Living Magazine
- 1 cup uncooked jasmine rice
- 2 boneless skinned chicken breasts, cubed
- 3⁄4 teaspoon salt, divided
- 1 cup reduced-sodium fat-free chicken broth
- 1 tablespoon light brown sugar
- 1⁄2 teaspoon cornstarch
- 2 tablespoons lime juice
- 2 tablespoons sweet chili sauce
- 2 tablespoons creamy peanut butter
- 1 teaspoon grated fresh ginger
- 1 tablespoon light soy sauce
- 1 teaspoon dark sesame oil
- 1 tablespoon peanut oil or 1 tablespoon vegetable oil
- 1 1⁄2 cups fresh sugar snap peas, trimmed
- 1 red bell pepper, cut into thin strips
- chopped dry roasted peanuts
- Cook rice according to package directions.
- Sprinkle chicken with 1/2 tsp salt.
- Whisk together chicken broth and next 7 ingredients; set aside.
- Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot.
- Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
- Add peas, bell pepper, and remaining 1/4 tsp salt; cook 2 minutes, stirring often.
- Stir chicken broth mixture, and add to skillet; bring to a boil.
- Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
- Serves 4.
Excellent! I really enjoyed this tonight. I had no snap peas so I added celery, onions and thinly sliced carrots. I highly recommend this recipe.
Yummy, I doubled the sauce ingredients except the broth. This does not mean that this would otherwise have been dry, but I often do that with recipes, we tend to like things saucy.
This was very good. I served it with brown rice pad thai noodles. I did not have the sweet chili sauce so I added some red curry paste. Other than that I made as directed, adding more vegetables such as kohlrabi and broccoli. I also did not have the peanuts for garnish; we added some chopped cilantro instead which added an interesting flavor. I would definitely make this again.