Stir Fried Chicken And Vegetables Recipe

2 tbsp. chunky peanut butter

2 tbsp. white vinegar

2 tbsp. low sodium soy sauce

1 teaspoon chile paste w/garlic

1/4 teaspoon salt

1 tbsp. dar sesame oil, divided

1/2 cup sliced green onions

2 teaspoons grated peeled ginger

4 minced garlic cloves

1 pound skinned boned chicken breast cut into 1/4" wide strips

4 cups thinly sliced bok choy

1 cup thinly sliced red bell pepper

1 (8 ounce) can sliced water chestnuts, drained

2 cups hot cooked rice

2 tbsp. chopped unsalted, dry roasted peanuts

Combine first 6 ingrediants in a bowl, stirring with a whisk. Set aside.

2 teasp. oil in skillet or wok over med-high heat. Add onions, ginger, and garlic; stir fry

2 min. Add chicken; stir fry

5 min. Remove chicken mix from pan. Add

1 teaspoon oil to pan. Add bok choy, bell pepper, and water chestnuts; stir fry

3 minutes. Add chicken mix and peanut butter mix to pan; stir fry

2 minutes. Serve over rice and sprinkle with peanuts.

4 406 calories and 11 1/2 grams fat