Stir-Fried Chicken and Vegetables

By scottnjennie

Jeanne Thiel Kelley, Cooking Light

MARCH 1999

Ingredients

• 2 tablespoons brown sugar
• 2 tablespoons chunky peanut butter
• 2 tablespoons white vinegar
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon chile paste with garlic
• 1/4 teaspoon salt
• 1 tablespoon dark sesame oil, divided
• 1/2 cup (1-inch) sliced green onions
• 2 teaspoons grated peeled fresh ginger
• 4 garlic cloves, minced
• 1 pound skinned, boned chicken breast, cut into 1/4-inch-wide strips
• 4 cups thinly sliced bok choy (about 1 bunch)
• 1 cup thinly sliced red bell pepper
• 1 (8-ounce) can sliced water chestnuts, drained
• 2 cups hot cooked rice
• 2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

Step 1

Combine first 6 ingredients in a bowl, stirring with a whisk. Set aside.

Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add onions, ginger, and garlic; stir-fry 2 minutes. Add chicken; stir-fry 5 minutes. Remove chicken mixture from pan. Add 1 teaspoon oil to pan. Add bok choy, bell pepper, and water chestnuts; stir-fry 3 minutes. Add chicken mixture and peanut butter mixture to pan; stir-fry 2 minutes. Serve over rice; sprinkle with peanuts.