Ingredients

Makes 2 servings

　　

Stir-fry

Vegetable-oil cooking spray

　　6 oz boneless, skinless chicken breast, sliced

　　1 tsp sesame oil

　　2 cloves garlic, minced

　　1 tsp minced fresh ginger

　　3 1/2 cups of your favorite vegetables, chopped

　　

Peanut sauce

1 1/2 tbsp peanut butter

　　1 tsp low-sodium soy sauce

　　1 tbsp rice vinegar

　　Hot chile sauce (to taste)

　　

Step 1

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.

　　

Step 2

For the 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.

　　

Nutrition Per Serving

Nutrition analysis per serving: 449 calories

　　12.5 g fat (2.5 g saturated fat)

　　52.3 g carbohydrates

　　33.4 g protein

　　7.5 g fiber

　　#### Nutritional analysis provided by Self