Peanut-Chicken Stir-fry

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 1

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

Directions:

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.

By RecipeOfHealth.com