Chicken Veggie Stir Fry With Peanut Sauce Recipe

Ingredients

INGREDIENTS

Stir-fry

Vegetable-oil cooking spray

6 oz boneless, skinless chicken breast, sliced

1 teaspoon sesame oil

2 cloves garlic, minced

1 teaspoon minced fresh ginger

3 1/2 cups of your favorite vegetables, chopped

Peanut sauce

1 1/2 tablespoons peanut butter

1 teaspoon low-sodium soy sauce

1 tablespoon rice vinegar

Hot chile sauce (to taste)

Preparation

PREPARATION For the stir-fry 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. For the peanut 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. THE SKINNY 449 calories per serving, 12.5 g fat (2.5 g saturated), 52.3 g carbs, 7.5 g fiber, 33.4 g protein

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