Chicken Chili Peanut Stir Fry

Refrigerator to table in 20 minutes, this is my kind of meal.  Sweet and spicy also makes it a tasty dish to serve on a cold evening.  I may have to make some cauliflower fried “rice” to serve alongside.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ¾ cup reduced sodium chicken broth
• 1 ½ Tablespoons low sodium soy sauce
• 1 ½ teaspoons cornstarch
• 1 teaspoon honey
• 1 ½ teaspoons oil (canola, safflower, corn, peanut)
• 1 ½ teaspoons sesame oil
• 1 small bunch green onions, chopped, whites and greens separated
• 3 garlic cloves finely chopped
• 1 Tablespoon peeled grated ginger root
• 1/8 teaspoon red pepper flakes
• 2 cups bean sprouts
• ½ cup unsalted dry roasted peanuts

Directions:

1. Cut the chicken into chunks about ¾ of an inch, season with salt and pepper
2. In a small bowl whisk together the chicken broth, soy sauce m cornstarch and honey
3. In a large skillet or wok heat the oils over medium high heat.  When oil is hot stir fry the chicken until just cooked (about 4-5 minutes) Transfer to a plate
4. Add the green onion whites, garlic, ginger, and red pepper to the pan and cook for about 30 seconds
5. Add the bean sprouts and stir fry 1 minute more
6. Stir the broth mixture into the pan or wok and reduce the heat to simmer.  Scrape the browned bits from the bottom of the pan and cook until the sauce is slightly thickened, about 1 to 2 minutes
7. Stir in the peanuts, chicken and green onions and cook for 1-2 minutes more.
8. Serve hot

Nutrition:  Makes 6 servings of about

• 200 calories
• 23 grams protein each