Chicken, Main Dish
1/1/2 lb. chicken breast, boneless, skinless
1/4 tsp. salt
1 tbsp vegetable oil
1 clove garlic, minced
2 tsp. fresh ginger, finely chopped
1 onion, chopped
1 each sweet red pepper and sweet green pepper, cut in bite-size pieces
1 jalapeno pepper, seeded and finely chopped
1/2 cup Thai style sweet chlii sauce
1 tbsp rice wine vinegar
2 green onions, thinly sliced
1/4 cup honey roasted peanuts, chopped
Sprinkle chicken with salt. In large skillet, heat over high heat;stir-fry chicken until starting to brown and juices run clear when chicken is pierced, about 6 minutes.
Add garlic and ginger;stir-fry until fragrant about 1 minute. Add onion, red and green peppers and jalapeño pepper; stir0fry for 3 minutes, adding about 4 tbsp water by the tablespoon to prevent sticking to the pan.
Mix child sauce with vinegar;add to pan and cook over medium-high heat, stirring often, until reduced and vegetables are tender-crisp. Serve sprinkled with onions and peanuts.
Per Serving: about 227 cal, 23 g protein, 8 g total fat (2 g sat. fat), 13 g carb, 1 g fibre, 94 mg chol, 355 mg sodium, 378 mg potassium, %RDI: 2% calcium, 11% iron, 10% vit A, 87% vit C, 9% folate