Ingredients
-
1 cup uncooked jasmine rice
-
3/4 teaspoon salt, divided
-
1 tablespoon light brown sugar
-
1/2 teaspoon cornstarch
-
2 tablespoons lime juice
-
2 tablespoons sweet chili sauce
-
2 tablespoons creamy peanut butter
-
1 teaspoon grated fresh ginger
-
1 tablespoon light soy sauce
-
1 teaspoon dark sesame oil
-
1 tablespoon peanut oil or 1 tablespoon vegetable oil
-
1 red bell pepper, cut into thin strips
-
-
2 boneless skinned chicken breasts, cubed
-
1 cup reduced-sodium fat-free chicken broth
-
1 1/2 cups fresh sugar snap peas, trimmed
Instructions
- Cook rice according to package directions.
- Sprinkle chicken with 1/2 tsp salt.
- Whisk together chicken broth and next 7 ingredients; set aside.
- Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot.
- Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
- Add peas, bell pepper, and remaining 1/4 tsp salt; cook 2 minutes, stirring often.
- Stir chicken broth mixture, and add to skillet; bring to a boil.
- Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
- Serves 4.