Stir-Fried Chicken and Vegetables

recipe

Yield:

4 servings (serving size: 1 1/2 cups stir-fry, 1/2 cup rice, and 1 1/2 teaspoons peanuts)

Recipe from

Cooking Light

Nutritional Information

Calories 406
Caloriesfromfat 25 %
Fat 11.5 g
Satfat 2 g
Monofat 4.8 g
Polyfat 3.8 g
Protein 34.1 g
Carbohydrate 42 g
Fiber 2.7 g
Cholesterol 66 mg
Iron 3.6 mg
Sodium 573 mg
Calcium 126 mg

Ingredients

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

Preparation

Combine first 6 ingredients in a bowl, stirring with a whisk. Set aside.

Heat 2 teaspoons 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 teaspoon oil to pan. Add bok choy, bell 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.