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Thai Chicken Stir-Fry with Peanut Sauce


Reduced-fat peanut butter provides a healthy makeover for once-forbidden peanut sauces.

Yield

Makes 4 servings

Ingredients

Peanut Sauce
3/4 pound boneless skinless chicken breasts
Nonstick cooking spray
1 small onion, thinly sliced
2 tablespoons water
1 large red bell pepper, diced
1 package (10 ounces) fresh spinach leaves, washed and torn
2 cups hot cooked white rice
3 tablespoons chopped fresh basil, mint or cilantro leaves

Preparation

  1. Prepare Peanut Sauce. Slice chicken breasts crosswise into thin strips.
  2. Spray large nonstick skillet with cooking spray; heat over high heat. Add chicken; stir-fry 4 minutes or until no longer pink in center. Remove chicken; set aside. Add onion and water to same skillet; stir-fry 4 to 5 minutes or until water cooks away and onion is crisp-tender and golden. Stir in Peanut Sauce. Add bell pepper and chicken; bring to a boil. Cook and stir until slightly thickened and heated through.
  3. Meanwhile, place steaming rack in large Dutch oven. Add water just to base of rack. Bring water to a boil over high heat. Place spinach on steaming rack. Turn spinach with tongs until bright green and beginning to wilt. Divide rice among 4 plates. Place spinach on top of rice. Spoon chicken mixture over spinach. Sprinkle with basil.

Nutritional Information

Serving Size: 1/2 cup cooked rice with about 1/2 cup steamed spinach and 1/2 cup chicken mixture
Sodium 385 mg
Protein 30 g
Fiber 3 g
Carbohydrate 43 g
Cholesterol 52 mg
Saturated Fat 2 g
Total Fat 11 g
Calories from Fat 23 %
Calories 381

Dietary Exchange

Vegetable 2
Starch 3
Meat 3

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