Stir-Fried Chicken and Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
From Core Performance. brown sugar, chunky peanut butter, white vinegar, low-sodium soy sauce, chili paste with garlic, salt, sesame oil, scallions, fresh ginger root, garlic, chicken breast, bok choy, red pepper, water chestnuts, brown rice, unsalted peanuts cvt Ingredients:
2 tbsp brown sugar |
2 tbsp chunky peanut butter |
2 tbsp white vinegar |
2 tbsp low-sodium soy sauce |
1 tsp chili paste with garlic |
1/4 tsp salt |
1 tbsp sesame oil, divided |
3 scallions, sliced on a bias (about an inch in length) |
2 tsp fresh ginger root, peeled and grated |
4 garlic cloves, minced |
12 ounces cooked chicken breasts, net from 1 pound fresh boneless, skinless chicken breast, cut into 1/4-inch-wide strips |
1 head bok choy, thinly sliced |
1 red pepper, thinly sliced |
8 oz water chestnuts, drained |
2 cups (hot) cooked brown rice |
2 tbsp chopped unsalted peanuts |
Directions:
1. Combine first six ingredients in a bowl, stirring with a whisk. Set aside.
2. Heat 2 tsp oil in a large nonstick skillet or wok over medium-high heat. Add onions, ginger and garlic; stir-fry 2 minutes. Add chicken; stir-fry 5 minutes. Remove chicken mixture from pan. Add 1 tsp oil to pan. Add bok choy, pepper and water chestnuts; stir-fry 3 minutes. Add chicken mixture and peanut butter mixture to pan; stir-fry 2 minutes. Serve over rice. Sprinkle with peanuts.
|
|