Stir Fried Chicken and Vegetables
2 Tbsp brown sugar
2 Tbsp chunky peanut butter
2 Tbsp white vinegar
2 Tbsp low sodium soy sauce
1 teaspoon chile paste w/garlic
1/4 teaspoon salt
1 Tbsp dar sesame oil, divided
1/2 cup sliced green onions
2 teaspoons grated peeled ginger
4 minced garlic cloves
1 pound skinned boned chicken breast cut into 1/4" wide strips
4 cups thinly sliced bok choy
1 cup thinly sliced red bell pepper
1 (8 ounce) can sliced water chestnuts, drained
2 cups hot cooked rice
2 Tbsp chopped unsalted, dry roasted peanuts
Combine first 6 ingredients in a bowl, stirring with a whisk. Set aside.
Heat 2 teaspoon oil in skillet or wok over medium high heat. Add onions, ginger, and garlic; stir fry 2 min. Add chicken; stir fry 5 min. Remove chicken mix from pan. Add 1 teaspoon oil to pan. Add bok choy, bell pepper, and water chestnuts; stir fry 3 minutes. Add chicken mix and peanut butter mix to pan; stir fry 2 minutes. Serve over rice and sprinkle with peanuts.
Yield: 4 servings
406 calories and 11.5 grams fat
Submitted by Tae Bo Master
Low-Fat Dishes
Poultry Dishes
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