Delicious Living
  • 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)

Stir-Fried Chicken and Vegetables

Staff | Delicious Living
  • Serves: 4 people
  • Calories per serving: 401

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.

  1. In a medium bowl, whisk together sugar, peanut butter, vinegar, tamari or soy sauce, and chili paste. Set aside.
  2. 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.
  3. 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.


Nutrition Facts Per Serving:
Calories: 401 calories
% fat calories: 24
Fat: 11g
Saturated Fat: 2g
Cholesterol: 63mg
Protein: 34g
Carbohydrate: 44g
Fiber: 5g
Sodium: 573mg


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