Thai Restaurant Chicken

By bakers_delight85

Ingredients

• 2 Tbsp. cornstarch
• 1 Tbsp. brown sugar
• 1/4 tsp. pepper
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 2 Tbsp. rice vinegar
• 2 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. reduced-fat peanut butter
• 1 lb. boneless skinless chicken breasts, cut into 1-in. cubes
• 2 tsp. sesame oil, divided
• 1 large onion, halved and sliced
• 1 medium sweet red pepper, julienned
• 1 cup sliced fresh mushrooms
• 2 garlic cloves, minced
• 2 cups hot cooked rice

Preparation

Step 1

In a large bowl, combine the cornstarch, brown sugar and pepper. Add broth; stir until smooth. Stir in the vinegar, soy sauce and peanut butter; set aside.
In a large nonstick skillet or wok, stir-fry chicken in 1 tsp. oil until no longer pink. Remove and keep warm.
Stir-fry the onion and red pepper in remaining oil for 2 minutes. Add mushrooms and garlic; stir-fry 2-3 minutes longer or until crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through. Serve with rice.
Per serving (1 cup stir-fry with 1/2 cup rice): 359 calories, 8g fat, 63mg cholesterol, 704mg sodium, 40g carb, 2g fiber, 31g protein