Peanut-Chicken Stir Fry
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Prepare rice as label directs.
  2. Meanwhile, in cup, stir together broth, soy sauce, sugar, and cornstarch.
  3. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot.
  4. Add chicken and cook 4 to 5 minutes or until it just loses its pink color throughout, stirring frequently.
  5. Transfer chicken to bowl.
  6. To same skillet, add broccoli, red pepper, onion, ginger, and 1/4 cup broth mixture.
  7. Cover skillet and cook 3 minutes or until vegetables are tender-crisp, stirring occasionally.
  8. Stir remaining broth mixture.
  9. Add broth mixture and chicken with any juices to skillet; heat to boiling.
  10. Boil 1 minute or until mixture thickens slightly.
  11. Remove skillet from heat; stir in peanuts and sesame oil.
  12. To serve, spoon rice onto 4 dinner plates; top with chicken mixture.
  13. 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