PEANUT “SATAY” STIR-FRY

SATAY IS AN INDONESIAN STAPLE CONSISTING OF MARINATED STRIPS OF MEAT, POULTRY, OR FISH THREADED ONTO SKEWERS, COOKED, AND SERVED WITH A SPICY PEANUT SAUCE. THIS RECIPE ADAPTS THE CONCEPT INTO A WEEKNIGHT-EASY STIR-FRY.

START TO FINISH 25 minutes

• 1 14-oz. can unsweetened light coconut milk
• ⅓ cup peanut butter
• ½ tsp. salt
• ½ tsp. ground ginger
• ¼ tsp. crushed red pepper
• 1 lb. skinless, boneless chicken breast halves, cut into 1-inch pieces
• Salt
• Black pepper
• 1 Tbsp. canola oil or vegetable oil
• 2 cups frozen desired stir-fry vegetables
• ½ cup frozen peas
• 4 cups hot cooked ramen noodles or rice

1. For sauce, in a bowl whisk together the first five ingredients (through crushed red pepper).

2. Sprinkle chicken lightly with additional salt and black pepper. In a large skillet or wok heat oil over medium-high heat. Add chicken; cook 6 minutes or until no longer pink. Remove from skillet.

3. Add stir-fry vegetables and peas to hot skillet. Cook and stir 2 to 3 minutes or until heated through.

4. Add sauce to mixture in skillet; return chicken. Cook and stir about 1 minute or until heated through. Serve stir-fry over ramen noodles. MAKES 4 SERVINGS.

PER SERVING 754 cal., 37 g fat (15 g sat. fat), 73 mg chol., 836 mg sodium, 64 g carb., 5 g fiber, 42 g pro.