Stir-Fried Chicken and Vegetables
| Servings |
| 4people |
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Ingredients
- 2tablespoons natural cane sugar or turbinado
- 2tablespoons nonhydrogenated chunky peanut butter
- 2tablespoons rice or white vinegar
- 2tablespoons low-sodium tamari or soy sauce
- 1teaspoon chili paste with garlic
- 3teaspoons dark sesame oil, divided
- 1/2cup (1-inch) sliced green onions
- 2teaspoons grated fresh ginger
- 4cloves garlic, minced
- 1pound skinned, boned chicken breast, cut into 1/4-inch-wide strips
- 4cups thinly sliced bok choyabout 1 bunch
- 1cup thinly sliced red bell pepper
- 18-ounce can sliced water chestnuts, drained
- 2cups hot cooked brown rice
- 2tablespoons chopped unsalted, dry-roasted peanutsoptional
Instructions
- In a medium bowl, whisk together sugar, peanut butter, vinegar, tamari or soy sauce, and chili paste. Set aside.
- In a large nonstick skillet or wok, heat 2 teaspoons sesame oil over medium-high heat. Add green onions, ginger, and garlic; stir-fry 2 minutes. Add chicken and stir-fry 5 minutes. Remove chicken mixture from pan.
- Add remaining 1 teaspoon oil to pan. Add bok choy, bell pepper, and water chestnuts; stir-fry 3 minutes. Add chicken mixture and peanut butter mixture to pan and cook, stirring, 2 minutes. Serve over rice; sprinkle with peanuts, if desired.
Recipe Notes
Nutrition Facts
Stir-Fried Chicken and Vegetables
Amount Per Serving
Calories 401
* Percent Daily Values are based on a 2000 calorie diet.
| Nutrition Facts Per Serving: |
| Calories: 401 calories |
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| % fat calories: 24 |
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| Fat: 11g |
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| Saturated Fat: 2g |
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| Cholesterol: 63mg |
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| Protein: 34g |
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| Carbohydrate: 44g |
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| Fiber: 5g |
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| Sodium: 573mg |