- In a bowl, combine 1 teaspoon of minced garlic, 1 teaspoon of minced ginger, 2 tablespoons of creamy peanut butter, 2 tablespoons of rice wine vinegar, 2 tablespoons of lite soy sauce, 1 tablespoon of chile paste, and 2 teaspoons of sesame oil.
- Dilute mixture with water if the sauce is too thick. Set mixture aside.
- Spray a large saute pan with non-stick cooking oil.
- Add 1 teaspoon of minced ginger and 1 teaspoon of minced garlic. Saute for 3 minutes.
- Slice 12 ounces of boneless, skinless chicken into 1-inch thick strips. Add to the saute pan and cook for 2 minutes.
- Remove chicken mixture from the pan and set aside.
- Add more cooking spray and 1 teaspoon of sesame oil to the pan.
- Slice 1 bunch of bok choy and 1 cup of mushrooms, add to the pan, and saute for 1 minute.
- Add 1 cup of bean sprouts, 1 can of sliced water chestnuts, 1/2 cup of shredded scallions, and 1 cup of shredded carrots to the pan, then warm thoroughly.
- Add chicken mixture back to the pan, and heat thoroughly.
- Add the peanut sauce, then warm.
- Serve over brown rice if desired.
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Stir-Fried Chicken and Vegetables
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