Peanut Chicken Saute

Name: Peanut Chicken Saute
Ingredients: 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

13 ingredients

3 steps

Ingredients

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

Directions

1

Combine peanut butter, preserves, teriyaki sauce and water; reserve. In nonstick skillet, heat oil over medium heat.
2

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

Serve over rice.