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Chicken Stir-fry With Peanut Sauce Over Rice

Here's a quick easy meal for two that will help you "get your veg on".  If you need to eat more filling up with stir fry vegetables is a healthy way to fill that void.

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

1. 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.

2. 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.

Serves 2

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


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