Peanut-Chicken Stir-fry

By Tamipri

Ingredients

• 1 c. uncooked jasmine rice
• 2 skinned and boned chicken breasts, cubed
• 3/4 tsp. salt, divided
• 1 c. chicken broth
• 1 Tb. light brown sugar
• 2 Tb. lime juice
• 2 Tb. sweet chili sauce
• 2 Tb. creamy peanut butter
• 1 Tb. lite soy sauce
• 1 tsp. grated fresh ginger
• 1/2 tsp. cornstarch
• 1 tsp. dark sesame oil
• 1 Tb. vegetable oil
• 1 1/2 c. fresh sugar snap peas, trimmed
• 1 red bell pepper, cut into thin strips

Details

Servings 4

Preparation

Step 1

1. Cook rice according to pkg. directions

2. Meanwhile, sprinkle chicken with 1/2 tsp. salt. Whisk together chicken broth and next 7 ingredients.

3. Heat oils in a large nonstick skillet or wok over high heat 1-2 minutes or until hot. Add chicken, and stir-fry 5 minutes or until chicken is browned and done.

4. 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 hot cooked rice.