Peanut-Chicken Stir-Fry

This recipe comes from the January 2007 edition of Southern Living Magazine

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

• Garnish

•  chopped  dry roasted peanuts

Directions

1. Cook rice according to package directions.
2. Sprinkle chicken with 1/2 tsp salt.
3. Whisk together chicken broth and next 7 ingredients; set aside.
4. Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot.
5. Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
6. Add peas, bell pepper, and remaining 1/4 tsp salt; cook 2 minutes, stirring often.
7. Stir chicken broth mixture, and add to skillet; bring to a boil.
8. Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
9. Serves 4.