Chicken Stir-Fry with Spicy Peanut Sauce

Chicken Stir-Fry with Spicy Peanut Sauce

adapted from Food Network

Need a way to make chicken more exciting? Try adding a spicy peanut sauce. Don't like spice? Just omit the hot sauce and the red pepper flakes. You can also substitute thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables.

Makes 2 serving                                                                    3 WW pts / serving

2 Tbsp. smooth peanut butter
1 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
3/4 tsp. sugar substitute
3/4 tsp. Pacific Rim Teriyaki hot sauce™ or your favorite hot sauce*

3/4 tsp. sesame oil
3/4 tsp. grated fresh ginger 
1 large cloves garlic, grated

1 Tbsp, warm water
5 oz. boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
pinch of red pepper flakes
Cooking spray
4 small red radishes, quartered, plus 1/4 loose cup radish greens, coarsely chopped
2 red baby bell pepper, cored, seeded and cut into 1/2-inch-thick strips
Zest and juice from 1/4 small lime

Dark green scallion tops, chopped for garnish (optional)

1. In a bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, 2/3  of the garlic and water until smooth. (If the sauce is too thick, thin with a little more warm water.); Set aside.
2. Arrange the pieces of chicken on a baking sheet in a single layer. 
3. Sprinkle on one side with salt and the red pepper flakes; Turn the pieces on their other side and sprinkle again with salt.
4. Cook, the chicken in a skillet coated with cooking spray, stirring occasionally, until the chicken is fully cooked, 3 to 5 minutes; Remove chicken from the pan.
5. In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. 
6. Stir in the peanut sauce and simmer for an additional minute Adjust seasoning to taste. 
7. Mix in the chicken. Turn off the heat and let rest a couple of minutes on the stove. If the sauce becomes to thick, thin out with a little additional water.
8. Top with the lime zest and the juice.
9. Garnish with scallions, if using, prior to serving.

Enjoy!

* I tried to find a link to the Pacific Rim Hot Sauce that came as one of the hot sauces in a variety pack of hot sauces. It does not seem to be on the marfket any longer.

Chicken Satay with Peanut Dipping Sauce

Chicken Satay with Peanut Dipping Sauce

adapted from Savory by Giant

Makes 4 servings

Chicken 0 WW Blue points / serving   Sauce 1 WW Blue point / Tbsp.

1 1/2 lbs. boneless, skinless chicken breasts, sliced into strips

1 tsp. Szechuan pepper salt or 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper

1/2 cup apple juice

1/4 cup peanut butter

2 Tbsp. soy sauce

2 tsp. red curry paste

1. Put the apple juice in a microwave safe container and heat until warm, about 30 seconds.
2. Add the peanut butter, soy sauce and red curry paste to the warm apple juice. Whisk to combine. Set aside.
3. Thread the chicken strips on skewers. Sprinkle with Szechuan pepper salt.
4. In a hot grill pan coated with cooking spray, cook the chicken skewers about 3 minutes per side or until cooked through.
5. Serve the skewers with the sauce on the side.

Enjoy!