Peanut-Chicken Stir-Fry - cooking recipe

Ingredients

1 cup uncooked jasmine rice
2 boneless skinned chicken breasts, cubed
3/4 teaspoon salt, divided
1 cup reduced-sodium fat-free chicken broth
1 tablespoon light brown sugar
1/2 teaspoon cornstarch
2 tablespoons lime juice
2 tablespoons sweet chili sauce
2 tablespoons creamy peanut butter
1 teaspoon grated fresh ginger
1 tablespoon light soy sauce
1 teaspoon dark sesame oil
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1 1/2 cups fresh sugar snap peas, trimmed
1 red bell pepper, cut into thin strips
Garnish
chopped dry roasted peanuts

Preparation

Cook rice according to package directions.
Sprinkle chicken with 1/2 tsp salt.
Whisk together chicken broth and next 7 ingredients; set aside.
Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot.
Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
Add peas, bell pepper, and remaining 1/4 tsp salt; cook 2 minutes, stirring often.
Stir chicken broth mixture, and add to skillet; bring to a boil.
Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
Serves 4.