1/1 Photo of Peanut-Chicken Stir-Fry
This recipe comes from the January 2007 edition of Southern Living Magazine
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- 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
- 1Cook rice according to package directions.
- 2Sprinkle chicken with 1/2 tsp salt.
- 3Whisk together chicken broth and next 7 ingredients; set aside.
- 4Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot.
- 5Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
- 6Add peas, bell pepper, and remaining 1/4 tsp salt; cook 2 minutes, stirring often.
- 7Stir chicken broth mixture, and add to skillet; bring to a boil.
- 8Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
- 9Serves 4.
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Nutritional Facts for Peanut-Chicken Stir-Fry
Serving Size: 1 (211 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 374.9
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 1.9 g
- Cholesterol 34.7 mg
- Sodium 818.2 mg
- Total Carbohydrate 50.6 g
- Dietary Fiber 4.1 g
- Sugars 6.3 g
- Protein 20.8 g
The following items or measurements are not included:
reduced-sodium fat-free chicken broth
sweet chili sauce