Recipe information
Yield
Makes 2 servings
Ingredients
Stir-fry
Vegetable-oil cooking spray
6 oz boneless, skinless chicken breast, sliced
1 tsp sesame oil
2 cloves garlic, minced
1 tsp minced fresh ginger
3 1/2 cups of your favorite vegetables, chopped
Peanut sauce
1 1/2 tbsp peanut butter
1 tsp low-sodium soy sauce
1 tbsp rice vinegar
Hot chile sauce (to taste)
Preparation
Step 1
Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
Step 2
For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.
Nutrition Per Serving
Nutrition analysis per serving: 449 calories
12.5 g fat (2.5 g saturated fat)
52.3 g carbohydrates
33.4 g protein
7.5 g fiber
#### Nutritional analysis provided by Self
