Thai Restaurant Chicken

By Totlxtc

Ingredients

• 2 * 2 tablespoons cornstarch
• 1 * 1 tablespoon brown sugar
• 1/4 * 1/4 teaspoon pepper
• 1 * 1 can (14-1/2 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

Details

Servings 4

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 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.