Stir-Fried Chicken and Vegetables
  • 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
  1. In a medium bowl, whisk together sugar, peanut butter, vinegar, tamari or soy sauce, and chili paste. Set aside.
  2. 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.
  3. 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
% fat calories: 24
Fat: 11g
Saturated Fat: 2g
Cholesterol: 63mg
Protein: 34g
Carbohydrate: 44g
Fiber: 5g
Sodium: 573mg