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Peanut Chicken Saute

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Ingredients

Adjust Servings:
2 tablespoons creamy peanut butter
2 tablespoons apricot preserves
2 tablespoons teriyaki sauce
2 tablespoons water
1 tablespoon canola oil
1 1/4 lbs boneless skinless chicken breast halves (thin-sliced)
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 1/4 lbs bok choy, cut into 2-inch pieces
2 carrots, cut into 1/8-thick slices
1/3 cup sliced scallion
2 cups cooked rice

Nutritional information

428.8
Calories
106 g
Calories From Fat
11.8 g
Total Fat
2 g
Saturated Fat
90.8 mg
Cholesterol
810.7 mg
Sodium
43.1 g
Carbs
3.3 g
Dietary Fiber
9.7 g
Sugars
37.6 g
Protein
455g
Serving Size

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Peanut Chicken Saute

Features:
    Cuisine:

    Another great time-saving meal. If you can't find bok choy, savoy cabbage has a similar mild flavor and can be used instead.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Peanut Chicken Saute, Another great time-saving meal If you can’t find bok choy, savoy cabbage has a similar mild flavor and can be used instead , Delicious! We loved the subtle, sweet peanut butter sauce in this dish It really complimented the slight bitterness of the bok choy I love that it went together very quickly allowing me to get dinner on the table in a hurry **Made for Culinary Quest 2016 – Thailand for the Pi Rho Maniacs**


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    Steps

    1
    Done

    Combine Peanut Butter, Preserves, Teriyaki Sauce and Water; Reserve. in Nonstick Skillet, Heat Oil Over Medium Heat.

    2
    Done

    Add Chicken; Cook, Turning Once, Until Browned. Sprinkle With Garlic, Salt and Pepper Flakes. Add Bok Choy, Carrots and Scallions; Cook Until Softened. Add Peanut Mixture; Cook, Until Thickened, About 5 Minutes, and Chicken Is Cooked Through.

    3
    Done

    Serve Over Rice.

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    Hope Lewis

    Seafood sensation known for his fresh and flavorful fish dishes.

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