As interest in healthier recipes increases, alternative cooking oils are becoming more popular. Avocado, coconut and peanut oils can serve as delicious stand-ins for your typical canola or olive oils. Check out this stir-fry recipe that uses dark sesame oil—a toasted, more flavorful version of pure sesame oil.
Peanut Chicken Stir-Fry
- 1 cup uncooked jasmine rice
- 2 skinned and boned 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 or vegetable oil
- 1 1/2 cups fresh, sugar snap peas, trimmed
- 1 red bell pepper, cut into thin strips
- Garnish: chopped, dry-roasted peanuts
- Cook rice according to package directions.
- Sprinkle chicken with 1/2 teaspoon salt.
- Whisk together chicken broth and next seven ingredients (brown sugar through soy sauce). 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 teaspoon 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 with peanuts, if desired.
Recipe courtesy of Southern Living magazine.
Pick up a copy of 302Health or check our website later this week for more tips on how to snap out of your normal oil routine!