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Categories:
brown sugar chunky peanut butter white vinegar soy sauce chile paste salt sesame oil green onions fresh ginger garlic chicken choy red bell pepper water chestnuts rice peanuts
Viewed: 28 - Published at: 9 years agoIngredients
- 2 tablespoons brown sugar
- 2 tablespoons chunky peanut butter
- 2 tablespoons white vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon chile paste with garlic
- 1/4 teaspoon salt
- 1 tablespoon dark sesame oil, divided
- 1/2 cup (1-inch) sliced green onions
- 2 teaspoons grated peeled fresh ginger
- 4 garlic cloves, 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 rice
- 2 tablespoons chopped unsalted, dry-roasted peanuts
Method
- Combine first 6 ingredients in a bowl, stirring with a whisk. Set aside.
- Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add onions, ginger, and garlic; stir-fry 2 minutes. Add chicken; stir-fry 5 minutes. Remove chicken mixture from pan. Add 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; stir-fry 2 minutes. Serve over rice; sprinkle with peanuts.
