Chopstick Chicken

Chopstick Chicken


  • 2 tablespoons cornstarch
  • 1/4 teaspoon Chinese five-spice seasoning
  • 1 cup fat-free chicken broth, such as Swanson
  • 2 tablespoons light soy sauce, such as La Choy
  • 1 tablespoon chopped garlic
  • 2 tablespoons smooth peanut butter, softened in the microwave on high for 30 seconds, until slightly melted
  • 2 sesame seeds
  • 2 tablespoons peanut or canola oil
  • 1 cup raw baby carrots, quartered lengthwise
  • 1 6 ounce package cooked chicken breast strips, such as Louis Rich
  • 1 head baby bok choy, washed, dried, and sliced crosswise into 1/2 pieces
  • 1 9 ounce package baby spinach leaves
  • 1 15 ounce can baby corn, drained

Make It

1. Place the cornstarch and five-spice seasoning in a small mixing bowl. Add 2 Tbs. chicken broth; whisk until smooth. Stir in remaining broth, soy sauce, and garlic. Whisk in peanut butter; set aside.

2. In a large nonstick wok or skillet over high heat, cook sesame seeds 3 to 5 minutes to toast, occasionally swirling the wok to prevent scorching. Pour the seeds onto a paper plate. Return wok to high heat; add oil and baby carrots. Cook about 2 minutes, stirring frequently. Mix in chicken. Add bok choy and baby spinach.

3. Using a large spoon, cook and stir 3 to 4 minutes, until spinach and bok choy start to shrivel. Add corn and peanut butter sauce. Cook and stir 1 or 2 minutes until sauce is thick and creamy. Sprinkle with sesame seeds. Bring the wok to the table and serve.