Peanut-Chicken Stir Fry
1 cup instant brown rice
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
2 teaspoons vegetable oil
1 pound chicken tenders, each cut lengthwise in half if large
1 package (12 ounces) broccoli florets
1 small red pepper, cut into 1-inch pieces
1 small onion, cut in half and sliced
1 teaspoon grated peeled fresh ginger
1/2 cup unsalted roasted peanuts
1 teaspoon Asian sesame oil
Prepare rice as label directs.
Meanwhile, in cup, stir together broth, soy sauce, sugar, and cornstarch.
In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot.
Add chicken and cook 4 to 5 minutes or until it just loses its pink color throughout, stirring frequently.
Transfer chicken to bowl.
To same skillet, add broccoli, red pepper, onion, ginger, and 1/4 cup broth mixture.
Cover skillet and cook 3 minutes or until vegetables are tender-crisp, stirring occasionally.
Stir remaining broth mixture.
Add broth mixture and chicken with any juices to skillet; heat to boiling.
Boil 1 minute or until mixture thickens slightly.
Remove skillet from heat; stir in peanuts and sesame oil.
To serve, spoon rice onto 4 dinner plates; top with chicken mixture.
Nutritional Information (per serving): Calories 275, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 44 mg, Sodium 560 mg, Carbohydrates 23 g, Fiber 4 g, Protein 25 g