Thai Chicken Stir-Fry with Peanut Sauce
Source of Recipe
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List of Ingredients
3/4 pound boneless skinless chicken breasts
Nonstick cooking spray
1 small onion, thinly sliced
2 tablespoons water
1 large red bell pepper, diced
1 package (10 ounces) fresh spinach leaves, washed and torn
3 cups hot cooked white rice
3 tablespoons chopped fresh basil, mint or cilantro leaves
Peanut Sauce
Makes about 1 cup
1/4 cup reduced-fat creamy peanut butter
1 tablespoon brown sugar
2 teaspoons dark sesame oil
1/4 teaspoon paprika
1/4 teaspoon coconut extract (optional)
1/2 cup fat-free reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
3 tablespoons lime juice Recipe
Prepare Peanut Sauce. Slice chicken breasts crosswise into thin strips. Spray large nonstick skillet with cooking spray; heat over high heat. Add chicken; stir-fry 4 minutes or until no longer pink in center. Remove chicken; set aside. Add onion and water to same skillet; stir-fry 4 to 5
minutes or until water cooks away and onion is crisp-tender and golden. Stir in Peanut Sauce. Add bell pepper and chicken; bring to a boil. Cook and stir until slightly thickened and heated through. Meanwhile, place steaming rack in large Dutch oven. Add water just to base of
rack. Bring water to a boil over high heat. Place spinach on steaming rack. Turn spinach with tongs until bright green and beginning to wilt. Divide rice among 4 plates. Place spinach on top of rice. Spoon chicken mixture over
spinach. Sprinkle with basil.
Peanut Sauce:
Stir peanut butter, sugar, sesame oil, paprika and coconut extract in small bowl until blended. Add chicken broth, soy sauce and lime juice; stir until smooth.
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