Peanut-chicken Stir-fry

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup uncooked jasmine rice
• 2 boneless skinned chicken breasts, cubed
• 3/4 teaspoon salt, divided
• 1 cup reduced-sodium fat-free chicken broth
• 1 tablespoon light brown sugar
• 1/2 teaspoon cornstarch
• 2 tablespoons lime juice
• 2 tablespoons sweet chili sauce
• 2 tablespoons creamy peanut butter
• 1 teaspoon grated fresh ginger
• 1 tablespoon light soy sauce
• 1 teaspoon dark sesame oil
• 1 tablespoon peanut oil or 1 tablespoon vegetable oil
• 1 1/2 cups fresh sugar snap peas, trimmed
• 1 red bell pepper, cut into thin strips
• chopped dry roasted peanuts

Recipe

• 1 cook rice according to package directions.
• 2 sprinkle chicken with 1/2 tsp salt.
• 3 whisk together chicken broth and next 7 ingredients; set aside.
• 4 heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot.
• 5 add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
• 6 add peas, bell pepper, and remaining 1/4 tsp salt; cook 2 minutes, stirring often.
• 7 stir chicken broth mixture, and add to skillet; bring to a boil.
• 8 cook, stirring constantly, 2 minutes or until thickened. serve over rice; garnish, if desired.
• 9 serves 4.