Chicken Spicy Thai-Style
Peanut butter thickens the sauce and adds rich flavor to this easy stir-fry without adding any cholesterol.
INGREDIENTS | SERVES 4
2 tablespoons lime juice
1 tablespoon low-sodium soy sauce
½ cup Low-Sodium Chicken Broth (Chapter 16)
¼ cup dry white wine
¼ cup natural peanut butter
2 tablespoons peanut oil
1 onion, chopped
4 cloves garlic, minced
3 4-ounce boneless, skinless chicken breasts, sliced
4 cups shredded Napa cabbage
1 cup shredded carrots
In a small bowl, combine lime juice, soy sauce, chicken broth, wine, and peanut butter and mix with wire whisk until blended. Set aside.
In a wok or large skillet, heat peanut oil over mediumhigh heat. Add onion and garlic; stir-fry until crisptender, about 4 minutes. Add chicken; stir-fry until almost cooked, about 3 minutes. Add cabbage and carrots; stir-fry until cabbage begins to wilt, about 3–4 minutes longer.
Remove food from wok and return wok to heat. Add peanut butter mixture and bring to a simmer. Return chicken and vegetables to wok; stir-fry until sauce bubbles and thickens and chicken is thoroughly cooked, about 3–4 minutes. Serve immediately.
CALORIES: 300.35 | Fat: 16.70g | Saturated fat: 3.20g | Dietary fiber: 2.16g | Sodium: 309.32mg | Cholesterol: 51.56mg
Natural Peanut Butter
Whenever possible, use natural peanut butter, not the regular kind found on store shelves. Read labels carefully. You'll notice that most regular peanut butter contains hydrogenated vegetable oil, which is a source of trans fat. The oil will separate out of the natural peanut butter as it stands; just stir it back in before using.
