Thai Restaurant Chicken

Thai Restaurant Chicken

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    * 2 tablespoons cornstarch

  • 1

    * 1 tablespoon brown sugar

  • ¼

    * ¼ teaspoon pepper

  • 1

    * 1 can (14-½ ounces) reduced-sodium chicken broth

  • 2

    * 2 tablespoons rice vinegar

  • 2

    * 2 tablespoons reduced-sodium soy sauce

  • 2

    * 2 tablespoons reduced-fat peanut butter

  • 1

    * 1 pound boneless skinless chicken breasts, cut into 1-inch cubes

  • 2

    * 2 teaspoons sesame oil, divided

  • 1

    * 1 large onion, halved and sliced

  • 1

    * 1 medium sweet red pepper, julienned

  • 1

    * 1 cup sliced fresh mushrooms

  • 2

    * 2 garlic cloves, minced

  • 2

    * 2 cups hot cooked rice

Directions

* 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 teaspoon oil until no longer pink. Remove and keep warm. * Stir-fry the onion and red pepper in remaining oil for 2 minutes. Add mushrooms; stir-fry 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. * 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. Yield: 4 servings. Nutrition Facts: 1 cup stir-fry with 1/2 cup rice equals 359 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 704 mg sodium, 40 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.


Nutrition

Facebook Conversations