| This recipe is liked by 2 person(s). |
Peanut-Chicken Stir-fry
Nb persons: 4
Yield:
Preparation time: 15 minutes
Total time: 45 minutes
Source: Southern Living Great Food for Busy cooks May 2009
| 1 c. | uncooked jasmine rice |
| 2 | skinned and boned chicken breasts, cubed |
| 3/4 tsp. | salt, divided |
| 1 c. | chicken broth |
| 1 Tb. | light brown sugar |
| 2 Tb. | lime juice |
| 2 Tb. | sweet chili sauce |
| 2 Tb. | creamy peanut butter |
| 1 Tb. | lite soy sauce |
| 1 tsp. | grated fresh ginger |
| 1/2 tsp. | cornstarch |
| 1 tsp. | dark sesame oil |
| 1 Tb. | vegetable oil |
| 1 1/2 c. | fresh sugar snap peas, trimmed |
| 1 | red bell pepper, cut into thin strips |
1. Cook rice according to pkg. directions
2. Meanwhile, sprinkle chicken with 1/2 tsp. salt. Whisk together chicken broth and next 7 ingredients.
3. Heat oils in a large nonstick skillet or wok over high heat 1-2 minutes or until hot. Add chicken, and stir-fry 5 minutes or until chicken is browned and done.
4. 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 hot cooked rice.
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