Stir-Fried Chicken and Vegetables

Debbie Martell January 5, 2009

Ingredients

• 2 tsp minced ginger
• 2 tsp minced garlic
• 2 tbsp creamy peanut butter
• 2 tbsp rice wine vinegar
• 2 tbsp lite soy sauce
• 1 tbsp chile paste
• 3 tsp sesame oil
• 12 oz boneless, skinless chicken breast
• 1 bunch bok choy
• 1 cup bean sprouts
• 1 cup shredded carrots
• 1 cup sliced mushrooms
• 1 can sliced water chestnuts (8 oz)
• 1/2 cup scallions

Preparation

1. In a bowl, combine 1 teaspoon of minced garlic, 1 teaspoon of minced ginger, 2 tablespoons of creamy peanut butter, 2 tablespoons of rice wine vinegar, 2 tablespoons of lite soy sauce, 1 tablespoon of chile paste, and 2 teaspoons of sesame oil.
2. Dilute mixture with water if the sauce is too thick. Set mixture aside.
3. Spray a large saute pan with non-stick cooking oil.
4. Add 1 teaspoon of minced ginger and 1 teaspoon of minced garlic. Saute for 3 minutes.
5. Slice 12 ounces of boneless, skinless chicken into 1-inch thick strips. Add to the saute pan and cook for 2 minutes.
6. Remove chicken mixture from the pan and set aside.
7. Add more cooking spray and 1 teaspoon of sesame oil to the pan.
8. Slice 1 bunch of bok choy and 1 cup of mushrooms, add to the pan, and saute for 1 minute.
9. Add 1 cup of bean sprouts, 1 can of sliced water chestnuts, 1/2 cup of shredded scallions, and 1 cup of shredded carrots to the pan, then warm thoroughly.
10. Add chicken mixture back to the pan, and heat thoroughly.
11. Add the peanut sauce, then warm.
12. Serve over brown rice if desired.

Tags: Food, Dinner, Cooking, Recipes, Lunch

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