Peanut-Chicken Stir-Fry
This recipe comes from the January 2007 edition of Southern Living Magazine
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INGREDIENTS
Nutrition- 1cup uncooked jasmine rice
- 2
- 3⁄4
- 1cup reduced-sodium fat-free chicken broth
- 1tablespoon light brown sugar
- 1⁄2teaspoon cornstarch
- 2tablespoons lime juice
- 2tablespoons sweet chili sauce
- 2tablespoons creamy peanut butter
- 1teaspoon grated fresh ginger
- 1tablespoon light soy sauce
- 1teaspoon dark sesame oil
- 1tablespoon peanut oil or 1 tablespoon vegetable oil
- 1 1⁄2
- 1
Garnish
- chopped dry roasted peanuts
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DIRECTIONS
- 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.
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