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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Haven't made this yet, but it sounds promising and I want to record it...original recipe from Southern Living had tofu...I'm substituting chicken because I just can't get on the tofu bandwagon. But for all you tofu-lovers out there, feel free to adjust ingredients! Ingredients:
1 lb chicken breast |
2 cups uncooked brown rice |
1/2 teaspoon salt |
1 1/2 cups chicken broth |
1 tablespoon light brown sugar |
2 tablespoons fresh lime juice |
2 tablespoons sweet chili sauce |
2 tablespoons creamy peanut butter |
1 tablespoon light soy sauce |
1 teaspoon grated fresh ginger |
3/4 teaspoon cornstarch |
1 tablespoon peanut oil or 1 tablespoon vegetable oil |
1 teaspoon dark sesame oil |
2 cups fresh broccoli florets |
2 garlic cloves, chopped |
1 cup carrot sticks |
2 tablespoons chopped peanuts |
lime wedge |
Directions:
1. Note: Prep time includes time for marinating chicken.
2. Cut chicken into strips or chunks. Combine broth and following 7 ingredients, add chicken, toss to coat, and marinate for 30 minutes (or longer if you desire).
3. Start water for boiling rice and prepare according to directions, adding salt if you want to.
4. Get your veggies ready.
5. Heat oils in a nonstick skillet or wok over high heat 1 minute. Reduce heat to med, add chicken (reserving marinade) and garlic, stir-fry 5 minutes or until browned (but don't burn the garlic!).
6. Remove chicken and add carrots and broccoli, stir frying 2 minutes. Add reserved marinade from chicken and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened to desired consistency.
7. Add chicken, stir, serve over rice and sprinkle with peanuts. I also like to sprinkle green onions on top and serve with lime wedges and cilantro.
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