Serve this quick-to-prepare stir-fry over rice or Asian noodles. If you like a spicy stir-fry, increase the hot pepper sauce. Have your ingredients sliced before beginning to stir-fry.
3 tbsp (45 mL) soy sauce
2 tbsp (30 mL) peanut butter
1 tbsp (15 mL) white wine or rice wine vinegar
1 tbsp (15 mL) brown sugar
¼ cup (60 mL) minced peeled fresh ginger
2 garlic cloves, minced
½ tsp (2 mL) hot pepper sauce
1 tbsp (15 mL) peanut oil
¾ lb (375 g) boneless skinless chicken breasts, cut into bite-size pieces
2 carrots, thinly sliced
2 sweet peppers, preferably 1 red and 1 green, cut into thin strips
1½ cups (375 mL) snow peas, trimmed
chopped toasted peanuts to garnish
In a small bowl, stir soy sauce with peanut butter, vinegar, brown sugar, ginger, garlic and hot pepper sauce until blended. Set aside
In a large frying pan, heat oil over medium-high heat. Add chicken and stir-fry until browned all over, about 3 minutes. Add carrots and stir-fry 2 minutes. Add peanut sauce, peppers and snow peas. Stir-fry until vegetables are tender but still crisp and chicken is cooked through, about 2 minutes. Sprinkle with peanuts. Serve over rice or noodles.
Per serving: 247 calories, 24.2 g protein, 9.2 g fat, 18.2 g carbohydrates
To view a PDF version of this recipe, click here.