Ingredients
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2 tablespoons creamy peanut butter
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2 tablespoons apricot preserves
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2 tablespoons teriyaki sauce
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2 tablespoons water
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1 tablespoon canola oil
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2 garlic cloves, minced
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1/4 teaspoon salt
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1/8 teaspoon crushed red pepper flakes
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1 1/4 lbs bok choy, cut into 2-inch pieces
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2 carrots, cut into 1/8-thick slices
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2 cups cooked rice
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1 1/4 lbs boneless skinless chicken breast halves (thin-sliced)
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1/3 cup sliced scallion
Instructions
- Combine peanut butter, preserves, teriyaki sauce and water; reserve. In nonstick skillet, heat oil over medium heat.
- Add chicken; cook, turning once, until browned. Sprinkle with garlic, salt and pepper flakes. Add bok choy, carrots and scallions; cook until softened. Add peanut mixture; cook, until thickened, about 5 minutes, and chicken is cooked through.
- Serve over rice.