From Core Performance. brown sugar, chunky peanut butter, white vinegar, low-sodium soy sauce, chili paste with garlic, salt, sesame oil, scallions, fresh ginger root, garlic, chicken breast, bok choy, red pepper, water chestnuts, brown rice, unsalted peanuts cvt

Recipe Ingredients for Stir-Fried Chicken and Vegetables

2	tbsp brown sugar
2	tbsp chunky peanut butter
2	tbsp white vinegar (2053)
2	tbsp low-sodium soy sauce
1	tsp chili paste with garlic
1/4	tsp salt
1	tbsp sesame oil, divided
3	scallions, sliced on a bias (about an inch in length)
2	tsp fresh ginger root, peeled and grated
4	garlic cloves, minced
12	ounces cooked chicken breasts, net from 1 pound fresh boneless, skinless chicken breast, cut into 1/4-inch-wide strips
1	head bok choy, thinly sliced
1	red pepper, thinly sliced
8	oz water chestnuts, drained (89221)
2	cups (hot) cooked brown rice (20041)
2	tbsp chopped unsalted peanuts

Recipe Directions for Stir-Fried Chicken and Vegetables

1. Combine first six ingredients in a bowl, stirring with a whisk. Set aside.
   
   
2. Heat 2 tsp oil in a large nonstick skillet or wok over medium-high heat. Add onions, ginger and garlic; stir-fry 2 minutes. Add chicken; stir-fry 5 minutes. Remove chicken mixture from pan. Add 1 tsp oil to pan. Add bok choy, pepper and water chestnuts; stir-fry 3 minutes. Add chicken mixture and peanut butter mixture to pan; stir-fry 2 minutes. Serve over rice. Sprinkle with peanuts.
   
   

Categories

Chicken, Vegetables, Main Dish, American, Chinese, Stir Fry

Health Information

Nutrition Grade 96% confidence

Good points High in manganese High in niacin Very high in vitamin A High in vitamin B6 Very high in vitamin C