PEANUT-CHICKEN STIR-FRY

By stepjo7269

Southern Living January 2007, p. 66

Ingredients

• Directions:
• 1 cup uncooked jasmine rice
• 2 skinned and boned 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 lite soy sauce
• 1 teaspoon dark sesame oil
• 1 tablespoon peanut or vegetable oil
• 1 1/2 cups fresh sugar snap peas, trimmed
• 1 red bell pepper, cut into thin strips
• Garnish: chopped dry-roasted peanuts
• 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. Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
• 5 . 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.

Details

Servings 4

Preparation

Step 1

Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce found in the Asian section of large supermarkets.

310 calories and 20 gm. protein/serving