Cooking with Gourmet Oils
Allow this recipe to introduce you to dark sesame oil.
As interest in healthier recipes increases, alternative cooking oils are becoming more popular. Avocado, coconut and peanut oils can serve as delicious stand-ins for your typical canola or olive oils. Check out this stir-fry recipe that uses dark sesame oil—a toasted, more flavorful version of pure sesame oil.
Peanut Chicken Stir-Fry
- 1 cup uncooked jasmine rice
- 2 skinned and boned chicken breasts, cubed
- 3/4 teaspoon salt, divided
- 1 cup reduced-sodium fat-free chicken broth
- 1 tablespoon light brown sugar
- 1/2 teaspoon cornstarch
- 2 tablespoons lime juice
- 2 tablespoons sweet chili sauce
- 2 tablespoons creamy peanut butter
- 1 teaspoon grated fresh ginger
- 1 tablespoon light soy sauce
- 1 teaspoon dark sesame oil
- 1 tablespoon peanut or vegetable oil
- 1 1/2 cups fresh, sugar snap peas, trimmed
- 1 red bell pepper, cut into thin strips
- Garnish: chopped, dry-roasted peanuts
- Cook rice according to package directions.
- Sprinkle chicken with 1/2 teaspoon salt.
- Whisk together chicken broth and next seven ingredients (brown sugar through soy sauce). Set aside.
- Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot. Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
- Add peas, bell pepper and remaining 1/4 teaspoon salt; cook 2 minutes, stirring often. Stir chicken broth mixture and add to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until thickened.
- Serve over rice; garnish with peanuts, if desired.
Recipe courtesy of Southern Living magazine.
Pick up a copy of 302Health or check our website later this week for more tips on how to snap out of your normal oil routine!