Sweet & Tangy Peanut Chicken with Rice

Name: Sweet & Tangy Peanut Chicken with Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Burmese
Ingredients: 0.75 cup white rice; 0.25 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon soy sauce (divided); 1 teaspoon cornstarch; 1 tablespoon vegetable oil; 0.5 zucchini (small, thinly sliced); 0.25 red bell pepper (thinly sliced); 1 clove garlic (minced); 0.5 fresh ginger (grated); 1.5 tablespoon creamy peanut butter; 0.5 tablespoon rice vinegar; 0.5 tablespoon honey; 2 tablespoon water; 1 tablespoon roasted peanuts (chopped, for garnish)

Tender chicken pieces coated in a sweet and tangy peanut sauce, stir-fried with zucchini and bell pepper, served over steamed white rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 1
Cuisine: Burmese
Difficulty: Easy
Cost: $3.38/serving

Dietary

Dairy-Free
Egg-Free
High-Protein

Ingredients

0.75 cup white rice
0.25 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon soy sauce (divided)
1 teaspoon cornstarch
1 tablespoon vegetable oil
0.5 zucchini (small, thinly sliced)
0.25 red bell pepper (thinly sliced)
1 clove garlic (minced)
0.5 fresh ginger (grated)
1.5 tablespoon creamy peanut butter
0.5 tablespoon rice vinegar
0.5 tablespoon honey
2 tablespoon water
1 tablespoon roasted peanuts (chopped, for garnish)

Instructions

Cook the white rice according to package directions. While rice cooks, prepare chicken and sauce.
In a small bowl, combine the cut chicken breast with 1/2 tablespoon soy sauce and the cornstarch. Mix well.
In another small bowl, whisk together the creamy peanut butter, remaining 1/2 tablespoon soy sauce, rice vinegar, honey, and water to make the sauce. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 4-5 minutes until browned and cooked through. Remove chicken from skillet and set aside.
Add the thinly sliced zucchini and red bell pepper to the same skillet. Stir-fry for 3-4 minutes until tender-crisp.
Add the minced garlic and grated fresh ginger to the skillet. Stir-fry for 1 minute until fragrant.
Return the chicken to the skillet. Pour the prepared peanut sauce over the chicken and vegetables. Toss everything together for 1-2 minutes until coated and the sauce has thickened slightly.
Serve the sweet and tangy peanut chicken immediately over the cooked white rice. Garnish with chopped roasted peanuts.

Notes

You can substitute other quick-cooking vegetables like broccoli florets or snap peas for the zucchini and bell pepper.

Nutrition (per serving)

Calories: 1031
Protein: 45.4 g
Carbohydrates: 140.6 g
Fat: 33.1 g
Fiber: 7.4 g
Sodium: 1275 mg
Saturated Fat: 5.7 g
Sugar: 17.7 g
Cholesterol: 80 mg