Chicken Stir-Fry with Peanut Sauce Over Rice

from Self magazine May 2005

Stir Fry
6 oz. boneless, skinless chicken
1 tsp sesame oil
2 cloves minced garlic
1 tsp minced fresh ginger (we've used powdered)
3 1/2 cups your favorite vegetables, chopped

Peanut Sauce
1 1/2 tbsp peanut butter
1 tsp low-sodium soy sauce
1 tbsp rice vinegar
Hot chile sauce (to taste)

Coat a nonstick pan with cooking spray OR coat a skillet (we use cast iron) with the chicken fat off a roasted bird. Saute chicken over medium heat until cooked through. Remove from pan. Add oil and saute garlic and ginger until garlic is golden. Add vegetables, cook until tender. Return chicken to pan; stir-fry 3 minutes.

For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cub brown rice.