Chicken Veggie Stir Fry With Peanut Sauce

• INGREDIENTS
• Stir-fry
• Vegetable-oil cooking spray
• 6 oz boneless, skinless chicken breast, sliced
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 3 1/2 cups of your favorite vegetables, chopped
• Peanut sauce
• 1 1/2 tablespoons peanut butter
• 1 teaspoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• Hot chile sauce (to taste)

1. PREPARATION
2. For the stir-fry
3. Coat a nonstick pan with cooking spray; saute chicken over medium-high heat until cooked through. Remove from pan. Add oil and saute garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
4. For the peanut sauce
5. Whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.
6. THE SKINNY
7. 449 calories per serving, 12.5 g fat (2.5 g saturated), 52.3 g carbs, 7.5 g fiber, 33.4 g protein

ingredients, vegetableoil cooking spray, chicken, sesame oil, garlic, fresh ginger, favorite vegetables, peanut sauce, peanut butter, soy sauce, rice vinegar, chile sauce

Taken from www.epicurious.com/recipes/member/views/chicken-veggie-stir-fry-with-peanut-sauce-52257231 (may not work)