Chicken Stir-Fry with Peanut Sauce Over Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
vegetable-oil cooking spray |
6 oz boneless, skinless chicken breast, sliced |
1 tsp sesame oil |
2 cloves garlic, minced |
1 tsp minced fresh ginger |
3 1/2 cups of your favorite vegetables, chopped |
1 1/2 tbsp peanut butter |
1 tsp low-sodium soy sauce |
1 tbsp rice vinegar |
hot chile sauce (to taste) |
Directions:
1. Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
2. For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.
3. Nutrition analysis per serving: 449 calories, 12.5 g fat (2.5 g saturated fat), 52.3 g carbohydrates, 33.4 g protein, 7.5 g fiber Nutritional analysis provided by Self
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