Rating: 4 stars
25 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 7
  • 5 star values: 13

Powdered peanut butter (which you'll find on the nut butters aisle) adds richness here; if you'd rather not use it, sub more flour. Find plum sauce in the Asian foods section.

Tiffany Vickers Davis
Recipe by Cooking Light May 2014

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
23 mins
total:
23 mins
Yield:
Serves 4 (serving size: 1/2 cup rice, about 1 cup chicken mixture, 1 tablespoon cilantro, and 1 1/2 teaspoons sesame seeds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine mirin and egg in a medium bowl, stirring with a whisk. Add chicken; toss to coat. Let stand 5 minutes; drain well.

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  • Combine powdered peanut butter and next 3 ingredients (through sugar) in a bowl, stirring with a whisk. Add chicken; toss well to coat. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

  • Heat pan over high heat. Add onions and bell pepper; stir-fry 1 minute. Combine 5 tablespoons water and next 4 ingredients (through Worcestershire) in a bowl, stirring with a whisk. Add chicken and ketchup mixture to pan; cook 1 minute, tossing to coat.

  • Divide rice among 4 plates; top with chicken mixture. Sprinkle evenly with cilantro leaves and sesame seeds.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

474 calories; fat 16.6g; saturated fat 1.8g; mono fat 8.4g; poly fat 4.4g; protein 31g; carbohydrates 50g; fiber 3g; cholesterol 77mg; iron 2mg; sodium 523mg; calcium 34mg.
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