ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peanut-Chicken Stir-fry

Prep time 15 mins
Cook time 30 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  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.

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

  7. Note: Nutritional analysis does not include garnish.