2 whole chicken breasts, skinned, boned & cut into bite-size pieces
1/2 c. peanut butter
1/2 c. water
2 tbsp. soy sauce
1 tbsp. brown sugar
2 tbsp. peanut or vegetable oil or sesame oil
2 or 3 cloves garlic, minced
1/2 tsp. crushed red pepper
3 to 4 c. sliced broccoli or spinach
carrots
bok choi
In a small bowl, blend peanut butter, water, soy sauce and sugar; set aside. In a wok or large skillet, heat oil over high heat. Add garlic and pepper; stir-fry 30 seconds. Add chicken, stir-fry until firm and white, about 5 minutes. Add broccoli or spinach, stir-fry until bright green, about 3 minutes. Stir in peanut butter mixture. Cook, stirring constantly until sauce is smooth, about 3 minutes. Serves 4.
ANOTHER VERSION
Stir-fry
- Vegetable-oil cooking spray
- 6 oz boneless, skinless chicken breast, sliced
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
- 3 1/2 cups of your favorite vegetables, chopped
Peanut sauce
- 1 1/2 tbsp peanut butter
- 1 tsp low-sodium soy sauce
- 1 tbsp rice vinegar
- Hot chile sauce (to taste)
Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir0-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice
