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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another great time-saving meal. If you can't find bok choy, savoy cabbage has a similar mild flavor and can be used instead. Ingredients:
2 tablespoons creamy peanut butter |
2 tablespoons apricot preserves |
2 tablespoons teriyaki sauce |
2 tablespoons water |
1 tablespoon canola oil |
1 1/4 lbs boneless skinless chicken breast halves (thin-sliced) |
2 garlic cloves, minced |
1/4 teaspoon salt |
1/8 teaspoon crushed red pepper flakes |
1 1/4 lbs bok choy, cut into 2-inch pieces |
2 carrots, cut into 1/8-thick slices |
1/3 cup sliced scallion |
2 cups cooked rice |
Directions:
1. Combine peanut butter, preserves, teriyaki sauce and water; reserve. In nonstick skillet, heat oil over medium heat.
2. Add chicken; cook, turning once, until browned. Sprinkle with garlic, salt and pepper flakes. Add bok choy, carrots and scallions; cook until softened. Add peanut mixture; cook, until thickened, about 5 minutes, and chicken is cooked through.
3. Serve over rice.
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