Friday, February 20, 2009

Fried Rice and Thai Peanut Chicken

This is what I made for dinner last night when Mark came over. It was very tasty!

Fried Rice
(Serves 4)


3 tbsp canola oil, divided
1/2 cup minced onion
dash low-sodium soy sauce
dash toasted sesame oil
2 eggs, lightly beaten
1/4 cup carrots, grated)
1/4 cup frozen broccoli, thawed, finely chopped
1/4 cup frozen green peas, thawed
2 cups cold brown rice, grains separated
2 medium green onions, finely chopped


1) In wok, over medium heat, stir-fry onion in 1 T. oil until golden. Remove onion and allow wok to cool slightly.
2) In small bowl, whisk soy sauce and sesame oil into eggs. Heat 1 T. oil in wok. Over medium-low heat, swirl egg mixture until it sets. Remove from wok & set aside.
3) Heat 1 T. oil & return cooked onion to wok, along with carrots, broccoli, peas, & stir0fry for 2 minutes. Add rice & green onions, stir-frying for 3 minutes. Fold in egg with 1 T. soy sauce & stir-fry for 1 minute.
4) Serve immediately.

Thai Peanut Chicken
(Serves 4)


1 pound boneless, skinless chicken breast, cut into 1" chunks
3 tbsp minced garlic
1 1/2 tbsp ginger, minced
2 tbsp canola oil, for cooking
3/4 cup green onions, chopped
1 red bell pepper, sliced
1/3 cup dry roasted peanuts

For Sauce:
3 tbsp low-sodium soy sauce
2 tbsp creamy reduced-fat peanut butter
2 tsp white wine vinegar
1 tsp dark sesame oil
1 tsp unpacked brown sugar
1/4 tsp cayenne pepper, (or more to your taste...I used closer to 1/2 tsp or more)
1/4 cup water


1) Make the peanut sauce by mixing in a bowl the soy sauce and peanut butter. Add white wine vinegar, sesame oil, brown sugar and cayenne pepper. Mix well and set aside.
2) In a large skillet heat canola oil. Add garlic, ginger and chicken. Cook until chicken is no longer pink inside (about 5 minutes). Remove from pan and set aside.
3) Add a tiny bit more oil to the pan and stir-fry the red bell pepper and green onions for about 2 minutes or until they have reached desired tenderness. Remove from pan and set aside.
4) Over medium heat add the peanut sauce mixture to the pan. Heat while stirring constantly. When sauce mixture starts to bubble add 1/4 cup water and mix well to thin it out a bit (I mixed water with the peanut sauce at the beginning, then just heated it and let it thicken up).
5) Add chicken, green onions, red bell pepper and toasted peanuts to the sauce. Mix well to combine.
6) Serve with white or fried rice.

And for those Weight Watchers Points, this is what I figured:

Fried Rice: 1 serving = 6 points
Thai Peanut Chicken: 1 serving = 8 points

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