Stir-Fried Chicken And Vegetables

• 2 tablespoons brown sugar
• 2 tablespoons chunky peanut butter
• 2 tablespoons white vinegar
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon chile paste with garlic
• 1/4 teaspoon salt
• 1 tablespoon dark sesame oil, divided
• 1/2 cup (1-inch) sliced green onions
• 2 teaspoons grated peeled fresh ginger
• 4 garlic cloves, minced
• 1 pound skinned, boned chicken breast, cut into 1/4-inch-wide strips
• 4 cups thinly sliced bok choy (about 1 bunch)
• 1 cup thinly sliced red bell pepper
• 1 (8-ounce) can sliced water chestnuts, drained
• 2 cups hot cooked rice
• 2 tablespoons chopped unsalted, dry-roasted peanuts

1. Combine first 6 ingredients in a bowl, stirring with a whisk. Set aside.
2. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add onions, ginger, and garlic; stir-fry 2 minutes. Add chicken; stir-fry 5 minutes. Remove chicken mixture from pan. Add 1 teaspoon oil to pan. Add bok choy, bell pepper, and water chestnuts; stir-fry 3 minutes. Add chicken mixture and peanut butter mixture to pan; stir-fry 2 minutes. Serve over rice; sprinkle with peanuts.

brown sugar, chunky peanut butter, white vinegar, soy sauce, chile paste, salt, sesame oil, green onions, fresh ginger, garlic, chicken, choy, red bell pepper, water chestnuts, rice, peanuts

Taken from www.myrecipes.com/recipe/stir-fried-chicken-vegetables (may not work)