Stir-Fried Chicken and Vegetables
Fresh vegetables and brown rice provide a good dose of complex carbs, while the chicken, peanut butter, and peanuts offer healthy protein.
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Cooking tools:
- Wok
- Nonstick skillet
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Garlic press
- Grater
- Stove
- Wooden spoon
- Spatula
- Saucepan
- Colander
- Plate
- Serving bowl
- Kitchen timer
Ingredients
- 2 tablespoons natural cane sugar or turbinado
- 2 tablespoons nonhydrogenated chunky peanut butter
- 2 tablespoons rice or white vinegar
- 2 tablespoons low-sodium tamari or soy sauce
- 1 teaspoon chili paste with garlic
- 3 teaspoons dark sesame oil, divided
- 1/2 cup (1-inch) sliced green onions
- 2 teaspoons grated fresh ginger
- 4 cloves garlic, minced
- 1 pound skinned, boned chicken breast, cut into 1/4-inch-wide strips
- 4 cups thinly sliced bok choy (about 1 bunch)
- 1 cup thinly sliced red bell pepper
- 1 8-ounce can sliced water chestnuts, drained
- 2 cups hot cooked brown rice
- 2 tablespoons chopped unsalted, dry-roasted peanuts (optional)
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