Peanut-Chicken Stir-Fry

• 1 cup uncooked jasmine rice
• 2 boneless skinned chicken breasts, cubed
• 3/4 teaspoon salt, divided
• 1 cup reduced-sodium fat-free chicken broth
• 1 tablespoon light brown sugar
• 1/2 teaspoon cornstarch
• 2 tablespoons lime juice
• 2 tablespoons sweet chili sauce
• 2 tablespoons creamy peanut butter
• 1 teaspoon grated fresh ginger
• 1 tablespoon light soy sauce
• 1 teaspoon dark sesame oil
• 1 tablespoon peanut oil or 1 tablespoon vegetable oil
• 1 1/2 cups fresh sugar snap peas, trimmed
• 1 red bell pepper, cut into thin strips
• Garnish
• chopped dry roasted peanuts

1. Cook rice according to package directions.
2. Sprinkle chicken with 1/2 tsp salt.
3. Whisk together chicken broth and next 7 ingredients; set aside.
4. Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot.
5. Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
6. Add peas, bell pepper, and remaining 1/4 tsp salt; cook 2 minutes, stirring often.
7. Stir chicken broth mixture, and add to skillet; bring to a boil.
8. Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
9. Serves 4.

jasmine rice, chicken breasts, salt, chicken broth, light brown sugar, cornstarch, lime juice, sweet chili sauce, peanut butter, ginger, soy sauce, dark sesame oil, peanut oil, fresh sugar snap peas, red bell pepper, peanuts

Taken from www.food.com/recipe/peanut-chicken-stir-fry-207563 (may not work)