Average Rating: 3.166666TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.Ingredients
- 2 tablespoons canola oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 medium green pepper, chopped
- 3 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1-1/2 cups salsa
- 1/2 cup creamy peanut butter
- 2 tablespoons reduced-sodium soy sauce
- Hot cooked rice
Instructions
- 1. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 4-6 minutes or until no longer pink. Remove from pan.
- 2. In same skillet, heat remaining oil. Add pepper; cook and stir 2-3 minutes or until crisp-tender. Add garlic and ginger; cook 1 minute longer. Add salsa, peanut butter and soy sauce; stir until peanut butter is blended. Stir in chicken; heat through. Serve with rice.
Nutrition Facts
3/4 cup: 420 calories, 26g fat (5g saturated fat), 63mg cholesterol, 840mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 31g protein.