Fresh vegetables and brown rice provide a good dose of complex carbs, while the chicken, peanut butter, and peanuts offer healthy protein. You can make this a vegetarian dish by substituting 16 ounces well-drained, cubed, firm tofu for the chicken. Look for chili paste with garlic in the Asian section of your market.
Recipe Ingredient Details:
2 tablespoons natural cane sugar or turbinado
2 tablespoons nonhydrogenated chunky peanut butter
2 tablespoons rice or white vinegar
2 tablespoons low-sodium tamari or soy sauce
1 teaspoon chili paste with garlic
3 teaspoons dark sesame oil, divided
1/2 cup (1-inch) sliced green onions
2 teaspoons grated fresh ginger
4 cloves garlic, minced
1 pound skinned, boned chicken breast, cut into 1/4-inch-wide strips
4 cups thinly sliced bok choy (about 1 bunch)
1 cup thinly sliced red bell pepper
1 8-ounce can sliced water chestnuts, drained
2 cups hot cooked brown rice
2 tablespoons chopped unsalted, dry-roasted peanuts (optional)
In a medium bowl, whisk together sugar, peanut butter, vinegar, tamari or soy sauce, and chili paste. Set aside.
In a large nonstick skillet or wok, heat 2 teaspoons sesame oil over medium-high heat. Add green onions, ginger, and garlic; stir-fry 2 minutes. Add chicken and stir-fry 5 minutes. Remove chicken mixture from pan.
Add remaining 1 teaspoon oil to pan. Add bok choy, bell pepper, and water chestnuts; stir-fry 3 minutes. Add chicken mixture and peanut butter mixture to pan and cook, stirring, 2 minutes. Serve over rice; sprinkle with peanuts, if desired.
Tue, 2012-08-21 22:17