Eaten as-is, this fast-and-easy lunch or dinner is a low-carb nutritional powerhouse. If you do things the American way, however, and add rice on the side it becomes a carb and calorie bomb. So keep things simple. Enjoy this delicious stir-fry on its own, or serve with egg-drop soup.
Sesame-Peanut Chicken Stir-Fry
- 4 C thinly sliced bok-choy or other oriental cabbage
- 1 T grated ginger root
- ¼ C fresh cilantro leaves, chopped
- ½ t ground white pepper
- 1 large carrot, peeled and sliced
- 1 pound skinless, boneless chicken breast
- 1 C chopped sweet red peppers
- 1 C raw peanuts
- 3 t sesame oil
Combine 1 t ginger, 1 t sesame oil, pepper, and 1 T water and marinate the chicken in this for at least 1 hour. Cut the chicken into ¾ inch pieces, and in a skillet on high heat, stir fry in the remaining sesame oil.
Add the carrot, pepper and cabbage and continue to cook until the vegetables begin to wilt. If the pan gets too dry, add water 1 T at a time. When the vegetables are wilted but still crunchy, add the peanuts, cilantro, and remaining ginger. Cook for another 1-2 minutes, then divide onto 4 plates and garnish with green onion. Serve with egg drop soup.