Peanut-Sesame Chicken

Peanut-Sesame Chicken
Follow the step-by-step directions and the stir-fry and the rice will be done at exactly the right time. Chop all the vegetablesbok choy, carrots, and scallionsbefore you start on the rice.
Makes 6
Prep 10 m
Cook 25 m








  1. 1 of 1 Before beginning to cook, marinate chicken in 1/4 cup Asian marinade in plastic food-storage bag in refrigerator for as long as possible, depending on your schedule (as long as overnight).


  1. 1 of 1 Once chicken has marinated, in saucepan, heat the water to boiling. Add rice and salt. Cover; simmer over low heat for 20 to 25 minutes or until liquid is absorbed. Remove from heat. Fluff rice with fork; let stand, covered, 5 minutes.


  1. 1 of 3 After rice has cooked 5 minutes, in large skillet, heat stir-fry oil over high heat. Add chicken and any marinade from bag to the skillet; stir-fry 3 minutes or until outsides are lightly colored. Add bok choy, carrots and scallions; cook until carrots are crisp-tender, about 8 minutes. Stir in water chestnuts; heat through.
  2. 2 of 3 Meanwhile, in small bowl, whisk Asian marinade and peanut butter. Once vegetables are cooked, reduce heat to medium. Stir in peanut butter mixture; cook, stirring, 1 minute or until chicken and vegetables are coated. Remove skillet from heat.
  3. 3 of 3 Stir peanuts and scallions into rice. Transfer to serving platter; top with chicken mixture. Serve warm. Makes 6 servings.
Nutrition Information for Peanut-Sesame Chicken
Servings Per Recipe: 6
Per Serving: 759 mg sodium, 7 g fiber, 40 g pro., 754 kcal cal., 34 g Fat, total, 73 g carb., 6 g sat. fat, 88 mg chol.