I must have really been in the mood for peanut butter yesterday with making this recipe and peanut butter cookies!
This recipe is quick to make, although there is just a little prep work with cutting the peppers and onions and combining ingredients for the sauce. This is one of my favorite Thai recipes.
I have adapted this recipe from "Healthy Cooking"
serves 4 ( about 1 c. stir-fry and 1/2 c. rice = 8 points +)
- 2 T. cornstarch
- 1 T. brown sugar
- 1/4 tsp. pepper
- 1 can ( 14.5 oz) fat-free chicken broth
- 2 T. rice vinegar
- 2 T. reduced sodium soy sauce
- 2 T. reduced fat peanut butter
- 1 lb. boneless, skinless chicken breasts, cut into 1" cubes
- 2 tsp. sesame oil, divided
- 1 large onion, halved and sliced
- 1 med. sweet red bell pepper, julienned
- 2 garlic cloves, minced
- 2 c. hot cooked rice
In a large bowl, combine the cornstarch, brown sugar, pepper and chicken broth, whisking until smooth. Whisk in the vinegar, soy sauce and peanut butter; set aside.
In a large nonstick skillet or wok coated with cooking spray, heat 1 tsp. of oil. Add the chicken and cook until no longer pink. Remove from pan. Add remaining 1 tsp. oil and cook the peppers and onions. Stir in the sauce and cook until thickened. Return chicken to pan and heat through. Serve over rice.