1 lb skinless, boneless chicken breast, cut into 1-inch strips

1 oz honey-roasted peanuts

2 tsp. minced fresh ginger

4 clv garlic, minced (2 tsp.)

1/4 C. sliced green onions

1 tsp. soy sauce

2 tsp. rice vinegar

1 tsp. toasted sesame oil

1 C. fresh cilantro

4 C. finely shredded Chinese (napa) cabbage or 2 C. hot cooked brown rice

Fresh cilantro sprigs (optional)

Lime wedges (optional)

 

In a heavy 10-inch skillet, heat canola oil over high heat. Add chicken; cook and stir for 2 minutes. Add peanuts, ginger, and garlic; cook and stir about 3 minutes more or until chicken is no longer pink. Add green onions, soy sauce, rice vinegar, and sesame oil. Cook and stir for 2 minutes more. Remove from heat. Stir in cilantro. To serve, spoon chicken mixture over cabbage or rice. If desired, garnish with cilantro sprigs and lime wedges.

 

Yield: 4 servings

Calories: 222

Fat: 9g

Fiber: 2g