Peanut-Sesame Chicken
Recipe from Family Circle

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


Peanut-Sesame Chicken

by 1  person


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Servings: 6
Prep Time: 10 mins
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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
    Directions
    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:

    1.
    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:

    1.
    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.
    2.
    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.
    3.
    Stir peanuts and scallions into rice. Transfer to serving platter; top with chicken mixture. Serve warm. Makes 6 servings.
    Nutrition information
    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
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