- Cooking spray
- 4 boneless, skinless chicken breasts (about 4 ounces each), cut into bite-size pieces, all visible fat discarded
- 2 teaspoons canola, corn, or extra-virgin olive oil
- ½ medium head green cabbage, thinly sliced
- 4 medium carrots, shredded
- 2 tablespoons soy sauce (lowest sodium available)
- 1 tablespoon low-sodium peanut butter
- ½ teaspoon fresh gingerroot, grated (optional)
- 2 cups cooked brown rice
- 2 tablespoons unsalted peanuts, chopped
- Lightly spray a large skillet or wok with cooking spray. Cook the chicken over medium-high heat for 5 minutes, or until no longer pink in the center, stirring occasionally. Transfer the chicken to a plate. Set aside.
- In the same skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the cabbage and carrots for 4 minutes, or until the vegetables are tender-crisp, stirring frequently. Stir in the reserved chicken.
- In a small bowl, whisk together the soy sauce, peanut butter, and gingerroot. Stir into the chicken mixture. Cook for 2 minutes, or until heated through.
- Spoon the rice onto plates. Top with the chicken mixture. Sprinkle with the peanuts.
Chef’s tip: Substitute chickpeas and mushrooms to make this a vegetarian meal.
Nutrition Tip: Mushrooms and chickpeas are rich in fiber and phytonutrients that help keep your blood sugar stable for weight loss, diabetes control or cardiovascular disease prevention.
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