PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
INGREDIENTS
* 2 teaspoons cornstarch
* 1/2 cup reduced-sodium chicken broth
* 2 tablespoons reduced fat peanut butter
* 4 teaspoons lime juice
* 1 tablespoon Dijon mustard
* 1 tablespoon honey
* 2 teaspoons reduced-sodium soy sauce
* 2 teaspoons sesame oil
* 1/4 teaspoon hot pepper sauce
* 1/8 teaspoon cayenne pepper
* 1 pound boneless, skinless chicken breasts cut into thin strips
* 2 teaspoons canola oil, divided
* 2 small zucchini, sliced
* 1 medium sweet red pepper, julienned
* Hot cooked rice
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DIRECTIONS
1. In a blender or food processor, combine the first 10 ingredients; cover and process until smooth. In a large nonstick skillet, stir-fry chicken in 1 teaspoon hot oil for 5-7 minutes or until juices run clear. Remove chicken and keep warm. In the same skillet, stir-fry vegetables in remaining hot oil until crisp-tender. Return chicken to pan. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.
FOOTNOTE
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Nutritional Analysis: One serving (1 cup stir-fry, calculated without rice) equals 258 calories, 9 g fat (1 g saturated fat), 66 mg cholesterol, 398 mg sodium, 14 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.
