Peanut-Chicken Stir-fry
Peanut-Chicken Stir-fry might be just the main course you are searching for. One portion of this dish contains roughly 20g of protein, 11g of fat, and It is a good option if you're following a gluten free and dairy free diet. A mixture of ginger, vegetable oil, sugar snap peas, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Cook rice according to package directions.
Sprinkle chicken with 1/2 tsp. salt.
Whisk together chicken broth and next 7 ingredients. Set aside.
Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot.
Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
Add peas, bell pepper, and remaining 1/4 tsp. salt; cook 2 minutes, stirring often. Stir chicken broth mixture, and add to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until thickened.
Serve over rice; garnish, if desired.
Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce found in the Asian section of large supermarkets.