With sweet, salty and spicy notes, our healthier version of this classic dish has all the punch without excess salt and sugar. Once you start stir-frying, everything cooks quickly, so measure and chop all the ingredients before you heat the oil. To increase the heat, add up to 1 tbsp red chile paste.
6 to 8 whole dried red chiles, such as chile de árbol
2 stalks celery, cut into 1/4-inch pieces
1 small zucchini, cut into 1/4-inch pieces
1 small red bell pepper, cut into 1/4-inch pieces
4 green onions, thinly sliced
3 tbsp chopped unsalted dry- roasted peanuts
Cook rice according to package directions.
In a medium bowl, combine chicken, 1 tsp soy sauce, garlic, potato starch and cane juice; set aside for 10 minutes. In a small bowl, combine remaining 3 tsp soy sauce, broth, vinegar and chile paste; set aside.
In a large wok on medium-high, heat 1 1/2 tsp oil. Add dried chiles and stir-fry until chiles begin to brown but not burn, 45 seconds. Add chicken and stir-fry until cooked through and edges of chicken begin to turn golden, about 2 minutes. Push chicken and chiles to side of wok. Add remaining 1 1/2 tsp oil to center of wok. Add celery, zucchini and bell pepper and stir-fry until vegetables are crisp-tender, 2 minutes. Add soy-broth mixture, toss all ingredients together and cook until sauce is thick and bubbly, about 1 minute. Add green onions; remove chiles just before serving. Serve with rice and top with peanuts.
A zesty peanut lime sauce is the star of these 10-minute chicken wraps. These are a perfect choice for a take-to-go lunch – simply make the salad in advance and keep refrigerated. When ready to eat, assemble in the lettuce leaves.
Simple chicken breasts are dressed up with a made-from-scratch tomato- chile sauce and quick-sautéed black beans. We suggest making this recipe with our Yellow Rice (see recipe, right) alongside. If you don’t have queso fresco on hand for garnish, feta will work too.