Peanut-Sesame Chicken

Follow the step-by-step directions and the stir-fry and the rice will be done at exactly the right time. Chop all the vegetablesbok choy, carrots, and scallionsbefore you start on the rice.

Peanut-Sesame Chicken
Servings: 6 Prep 10 mins Cook 25 mins

Ingredients

Chicken
  • 1 package (about 1-1/4 pounds) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup bottled Asian sesame dressing and marinade
Rice
  • 4 cups water
  • 2 cups uncooked white rice
  • 1/2 teaspoon salt
Stir-Fry
  • 1 tablespoon bottled stir-fry oil OR: vegetable oil
  • 1 head bok choy, cleaned, trimmed and sliced into 3/4-inch-wide pieces
  • 3 carrots, peeled, halved lengthwise, then sliced crosswise into 1/8-inch-thick half-moons
  • 3 scallions, cut into 3/4-inch lengths
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup bottled Asian sesame dressing and marinade
  • 1/4 cup low-fat creamy peanut butter
Garnish
  • 1/3 cup unsalted roasted peanuts, chopped
  • 2 scallions, thinly sliced

Make It

Chicken:

1. Before beginning to cook, marinate chicken in 1/4 cup Asian marinade in plastic food-storage bag in refrigerator for as long as possible, depending on your schedule (as long as overnight).

Rice:

2. Once chicken has marinated, in saucepan, heat the water to boiling. Add rice and salt. Cover; simmer over low heat for 20 to 25 minutes or until liquid is absorbed. Remove from heat. Fluff rice with fork; let stand, covered, 5 minutes.

Stir-Fry:

3. After rice has cooked 5 minutes, in large skillet, heat stir-fry oil over high heat. Add chicken and any marinade from bag to the skillet; stir-fry 3 minutes or until outsides are lightly colored. Add bok choy, carrots and scallions; cook until carrots are crisp-tender, about 8 minutes. Stir in water chestnuts; heat through.

4. Meanwhile, in small bowl, whisk Asian marinade and peanut butter. Once vegetables are cooked, reduce heat to medium. Stir in peanut butter mixture; cook, stirring, 1 minute or until chicken and vegetables are coated. Remove skillet from heat.

5. Stir peanuts and scallions into rice. Transfer to serving platter; top with chicken mixture. Serve warm. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 754, Fat, total (g): 34, chol. (mg): 88, sat. fat (g): 6, carb. (g): 73, fiber (g): 7, pro. (g): 40, sodium (mg): 759, Percent Daily Values are based on a 2,000 calorie diet.