Peanut-Chicken Stir-fry

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 310
Caloriesfromfat 0.0 %
Fat 11 g
Satfat 2.3 g
Monofat 4.2 g
Polyfat 2.6 g
Protein 20 g
Carbohydrate 35 g
Fiber 2.5 g
Cholesterol 38 mg
Iron 1.5 mg
Sodium 747 mg
Calcium 55 mg

Ingredients

1 cup uncooked jasmine rice
2 skinned and boned chicken breasts, cubed
3/4 teaspoon salt, divided
1 cup reduced-sodium fat-free chicken broth
1 tablespoon light brown sugar
1/2 teaspoon cornstarch
2 tablespoons lime juice
2 tablespoons sweet chili sauce
2 tablespoons creamy peanut butter
1 teaspoon grated fresh ginger
1 tablespoon lite soy sauce
1 teaspoon dark sesame oil
1 tablespoon peanut or vegetable oil
1 1/2 cups fresh sugar snap peas, trimmed
1 red bell pepper, cut into thin strips
Garnish: chopped dry-roasted peanuts

Preparation

1. Cook rice according to package directions.

2. Sprinkle chicken with 1/2 tsp. salt.

3. Whisk together chicken broth and next 7 ingredients. Set aside.

4. Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot. Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.

5. Add peas, bell pepper, and remaining 1/4 tsp. salt; cook 2 minutes, stirring often. Stir chicken broth mixture, and add to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.

Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce found in the Asian section of large supermarkets.

Note: Nutritional analysis does not include garnish.

Note:

January 2007