2 tablespoons brown sugar |
2 tablespoons chunky peanut butter |
2 tablespoons white vinegar |
2 tablespoons low-sodium soy sauce |
1 teaspoon chile paste with garlic |
1/4 teaspoon salt |
1 tablespoon dark sesame oil, divided |
1/2 cup (1-inch) sliced green onions |
2 teaspoons grated peeled fresh ginger |
4 garlic cloves, minced |
1 pound skinned, boned chicken breast, cut into 1/4-inch-wide strips |
4 cups thinly sliced bok choy (about 1 bunch) |
1 cup thinly sliced red bell pepper |
1 (8-ounce) can sliced water chestnuts, drained |
2 cups hot cooked rice |
2 tablespoons chopped unsalted, dry-roasted peanuts |
