What's Cooking with Jean
Monday, January 08, 2007 Peanut-Chicken Stir-fry

Sorry, I haven't been a dutiful blogger during the holidays. Lots of travel, but I hope to post a few in the days to come.

I tried this recipe from Southern Living this weekend and it was easy, quick, and made great leftovers. Side note: I used basmati rice and it was a great addition. I used olive oil, since I didn't have peanut oil.

Peanut-Chicken Stir-fry

1 cup uncooked rice
2 skinned and boned chicken breasts , cubed
3/4 teaspoon salt
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
1 red bell pepper, cut into thin strips

Garnish: chopped dry-roasted peanuts

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.

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Posted by Jeannie :: 10:45 AM :: 0 comments

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