This is a yummy asian-inspired dish. It makes a nice sauce so you could serve it with brown rice and/or chow mein veggies.
Thai Restaurant Chicken
1 tablespoons cornstarch
1 tablespoon brown sugar
1/4 teaspoon pepper
1 c. fat-free chicken broth
1 tablespoons rice vinegar
1 tablespoons reduced-sodium soy sauce
1 tablespoons reduced-fat peanut butter
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tsp onion powder
In a large bowl, combine the cornstarch, brown sugar and pepper. Add broth; stir until smooth. Stir in the vinegar, soy sauce and peanut butter; set aside.
In a large nonstick skillet or wok, stir-fry chicken until no longer pink. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Yield: 3 servings. Per serving= 232 Calories; 4g Fat (14.9% calories from fat); 40g Protein; 10g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 500mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.