Peanut Chicken Saute
Ingredients
- 2 tablespoons creamy peanut butter ⓘ
- 2 tablespoons apricot preserves ⓘ
- 2 tablespoons teriyaki sauce ⓘ
- 2 tablespoons water ⓘ
- 1 tablespoon canola oil ⓘ
- 1 1/4 lbs boneless skinless chicken breast halves (thin-sliced) ⓘ
- 2 garlic cloves, minced
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon crushed red pepper flakes ⓘ
- 1 1/4 lbs bok choy, cut into 2-inch pieces ⓘ
- 2 carrots, cut into 1/8-thick slices ⓘ
- 1/3 cup sliced scallion ⓘ
- 2 cups cooked rice ⓘ
Instructions
- Combine peanut butter, preserves, teriyaki sauce and water; reserve. In nonstick skillet, heat oil over medium heat.
- Add chicken; cook, turning once, until browned. Sprinkle with garlic, salt and pepper flakes. Add bok choy, carrots and scallions; cook until softened. Add peanut mixture; cook, until thickened, about 5 minutes, and chicken is cooked through.
- Serve over rice.
Nutrition & Diet Analysis (per serving)
752
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).