May 14, 2013

Recipe of the Day: Chicken Stir Fry

Recipe courtesy of Self Magazine
Serves 2



  • Vegetable-oil cooking spray
  • 6 oz boneless, skinless chicken breast, sliced
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 3 1/2 cups of your favorite vegetables, chopped

Peanut sauce

  • 1 1/2 tablespoons peanut butter
  • 1 teaspoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • Hot chile sauce (to taste)


  1. For the stir-fry

    Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
  2. For the peanut sauce

    Whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.

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