Ingredients:
2 teaspoons olive oil or 2 teaspoons vegetable oil
2 garlic cloves, finely chopped
1/2 cup chopped onions ( 1 medium)
1 teaspoon finely chopped gingerroot
1/2 lb boneless skinless chicken breasts, cut into 1/2-inch strips
3 -4 tablespoons water
2 cups broccoli florets, and 1/4-inch slices broccoli stems
1/2 cup red bell peppers, cut into 2-inch strips ( 1/2 medium)
2 tablespoons soy sauce
4 cups hot cooked rice
1/2 cup plain fat-free yogurt
3 tablespoons peanut butter
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon soy sauce
1 dash chili powder
1 dash fresh ground pepper
Directions:
Heat oil in wok or 10-inch nonstick skillet over medium heat. Add garlic, onion and gingerroot; stir-fry about 2 minutes or until onion is tender.
Add chicken; stir-fry 4 to 5 minutes, adding water if necessary to prevent sticking, until chicken is white.
Add broccoli, bell pepper and soy sauce; stir-fry about 3 minutes or until broccoli is crisp-tender. Add 1 tablespoon water; reduce heat.
Cover and cook about 2 minutes or until chicken is no longer pink in center. Serve over rice with Peanut Sauce.
To prepare Peanut Sauce, mix all ingredients. Serve at room temperature. Cover and refrigerate any remaining sauce.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.