THAI CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE

This recipe is super easy and delicious! And if you're not into the spiciness, just leave out the cayenne pepper.

INGREDIENTS

2 whole chicken breasts, skinned, boned & cut into bite-size pieces

1/4 c. peanut butter

1/4 c. water or broth

2 tbsp. soy sauce

1 tbsp. brown sugar

2 tsp. orange juice

1 tsp. white vinegar

3 tbsp. nonfat plain yogurt or sour cream

2 tbsp. peanut or vegetable oil

2 or 3 cloves garlic, minced

1/8 tsp. cayenne pepper

2 medium carrots, cut into thin strips

1 small cucumber, seeded and cut into thin bite-size strips

3 to 4 c. sliced broccoli or spinach

DIRECTIONS

In a small bowl, blend peanut butter, yogurt, water, soy sauce, vinegar, juice, cayenne pepper, and sugar; set aside. In a wok or large skillet, heat oil over high heat. Add garlic and carrots; stir-fry 30 seconds. Add chicken, stir-fry until firm and white, about 5 minutes. Add broccoli or spinach, stir-fry until bright green, about 3 minutes. Stir in peanut butter mixture. Cook, stirring constantly until sauce is smooth, about 3 minutes. Serve over rice or noodles. Serves 4.