We just made this last night and it was delicious. At first the amount of ingredients seemed like a lot of work and since I don’t like to work to much in cooking my meals I was a little worried. In actuality it was really easy to make and quick so that made me happy. 🙂
It only took about 30 minutes to prep and make. You can also eat it with rice or if you want to make it a low carb recipe just omit the rice from the meal. You can also substitute the chicken for steak if you’d like.
1 Tbsp dark sesame oil
1/2 cup low sodium chicken broth
2 Tbsp low sodium soy sauce
1 Tbsp rice vinegar
2 tsp chile paste
2 tsp cornstarch
2 Tbsp canola oil
1lb skinless, boneless chicken breast, cut into bite size pieces
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup snow peas
1/2 cup sliced onion
1 tbsp peeled and grated fresh ginger
1 tsp minced fresh garlic
2 cups wild rice
1/4 cup chopped green onion
1/4 cup unsalted roasted peanuts
1. Combine 2tsp sesame oil, chicken broth, soy sauce, rice vinegar, chile paste, cornstarch in a bowl. Heat a wok or a large skillet over medium high heat. Add remaining sesame oil and 1 tbsp canola oil. Add the chicken and stir fry for 2 minutes. Remove chicken from pan.
2. Add the remaining canola oil, bell peppers and snow peas, onion, ginger and garlic. Stir fry for 1 minute.
3. Add broth mixture and cook for 30 seconds or until thick. Return the chicken to the pan and cook for 4 minutes or until the chicken is done.
4. Put 1/2 cup of rice on a plate and top with the chicken stir fry, green onions and peanuts.
Prep Time: 25 minutes
Cook Time: 8 minutes
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