Ingredients:
2 1/2 cups 5-minute instant rice
4 boneless skinless chicken breast halves
2 teaspoons vegetable oil
1 tablespoon instant minced garlic
1 tablespoon bottled chopped ginger
3/4 cup chopped green onions
1 (8 ounce) cans sliced bamboo shoots, drained
1/3 cup unsalted peanuts, chopped
1 tablespoon reduced sodium soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
1 1/2 tablespoons creamy peanut butter
2 tablespoons vegetable oil
2 tablespoons reduced sodium soy sauce
2 tablespoons sugar
2 tablespoons rice vinegar or 2 tablespoons distilled white vinegar
1/2 teaspoon dark sesame oil
1/8 teaspoon ground cayenne pepper, to taste
Directions:
Make peanut sauce: Combine all the sauce ingredients in a small bowl and whisk until well combined.
Set aside.
Bring 2 1/2 cups water to a boil in a 2-qt.
saucepan.
When the water boils, add the rice; cover the pan, and remove from the heat until ready to serve.
Cut the chicken into short strips about 1/2 inch wide.
Heat the oil in a large nonstick skillet over high heat.
Add the chicken, garlic and ginger to the skillet and cook until the chicken is no longer pink, 5 to 7 minutes, stirring frequently.
Add the green onions, bamboo shoots, peanuts, soy sauce, sherry and sugar.
Stir well, then add the peanut sauce and stir well again.
Cook until heated through, 2 minutes.
Serve over a bed of the rice.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.