Chicken Stir-Fry with Peanut Sauce Over Rice

Name: Chicken Stir-Fry with Peanut Sauce Over Rice
Yield: 4 servings
Ingredients: 1 Vegetable-oil cooking spray; 1 6 oz boneless, skinless chicken breast, sliced; 1 1 tsp sesame oil; 1 2 cloves garlic, minced; 1 1 tsp minced fresh ginger; 1 3 1/2 cups of your favorite vegetables, chopped; 1 1 1/2 tbsp peanut butter; 1 1 tsp low-sodium soy sauce; 1 1 tbsp rice vinegar; 1 Hot chile sauce (to taste)

From the kitchen of Carly

Fast, savory chicken stir-fry built on ginger and garlic, with plenty of vegetables that stay crisp. The peanut sauce is tangy and just spicy enough to keep things interesting over brown rice.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Vegetable-oil cooking spray
16 oz boneless, skinless chicken breast, sliced
11 tsp sesame oil
12 cloves garlic, minced
11 tsp minced fresh ginger
13 1/2 cups of your favorite vegetables, chopped
11 1/2 tbsp peanut butter
11 tsp low-sodium soy sauce
11 tbsp rice vinegar
1Hot chile sauce (to taste)

Instructions

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 stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.