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Ingredients

•   Chicken:
• 1 package  (about 1-1/4 pounds) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup  bottled Asian sesame dressing and marinade
•   Rice:
• 4 cups  water
• 2 cups  uncooked white rice
• 1/2 teaspoon  salt
•   Stir-Fry:
• 1 tablespoon  bottled stir-fry oil OR: vegetable oil
• 1   head bok choy, cleaned, trimmed and sliced into 3/4-inch-wide pieces
• 3 small  carrots, peeled, halved lengthwise, then sliced crosswise into 1/8-inch-thick half-moons
• 3   scallions, cut into 3/4-inch lengths
• 1 can  (8 ounces) sliced water chestnuts, drained
• 1/2 cup  bottled Asian sesame dressing and marinade
• 1/4 cup  low-fat creamy peanut butter
•   Garnish:
• 1/3 cup  unsalted roasted peanuts, chopped
• 2   scallions, thinly sliced

Description

Follow The Step-by-step Directions And The Stir-fry And The Rice Will Be Done At Exactly The Right Time. Chop All The Vegetables--bok Choy, Carrots, And Scallions--before You Start On The Rice.

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