Friday, September 30, 2011

Spicy-Ginger Peanut Sauce Chicken Stirfry

Also Pictured with Broccoli and Beef
(Recipe to come)
Recreate your favorite Chinese takeout dish with this recipe and save money and cut back on sodium, calories, and added sugar!   This delicious stir fry is ready in a snap and is full of veggies and served over rice noodles.  It gets its flavor from soy sauce, garlic, ginger, chili oil, and of course peanut butter...for the ultimate spicy peanut sauce.

Stir frys are a great way to add a lot of color into a meal with little cleanup!  Getting a variety of vegetables at one time helps your body get a variety of phytochemicals and antioxidants for optimal health!  For the vegetarians out there... or if you want to make this recipe for meatless monday, simply substitute tofu or tempeh... or omit the meat.  The peanut sauce is still a fairly good source of protein and fat.

Spicy-Ginger Peanut Sauce Chicken Stirfry
Serves 6

1 1/2 pounds boneless, skinless chicken breast
2 Tbsp sesame oil, divided
2 Tbsp fresh chopped ginger, divided
2 Tbsp fresh chopped garlic, divided

1/4 cup peanut butter
1/4 cup reduced-sodium soy sauce
2 Tbsp brown sugar
2 Tbsp rice vinegar (substitute with white)
1 tsp red pepper flakes
Juice from 1 lime

Snow peas
1 red pepper, sliced
1 head of bok choy, sliced
1 onion, chopped
1/2 cup scallions, sliced
1/2 pound rice noodles

Directions:  In a wok or large frying pan heat 1 Tbsp sesame oil over medium heat.  Add 1 Tbsp of garlic and ginger and allow to cook for 2 minutes.  Cook the rice noodles as directed, and drain. Slice the chicken into thin strips. Add the chicken and cook for ~5 minutes or until done.  Add onions and cook for 3 minutes.  In a small mixing bowl whisk all ingredients together until smooth.  Add the remaining vegetables, except for scallions and allow to cook until the veggies are soft.  Add the peanut sauce and the noodles to the wok and mix thoroughly.  Garnish with scallions and dinner is served!

Nutrition Facts: 450 calories, 43 g carbohyrates, 40 g protein, 14 g fat, 4 g fiber, 500 mg sodium

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