Ingredients
>
1 (1.25 lb) pkg chicken breast tenderloins
>
2 tbsp cornstarch
>
2 tbsp canola oil, divided
>
1 bunch celery
>
1/2 cup unsalted dry-roasted peanuts
>
1 tsp crushed red pepper flakes
>
1/4 cup low-sodium chicken broth
>
2 tbsp low-sodium soy sauce
>
2 tsp sesame oil
>
1 (15.9 oz) pkg Nature's Promise ® Precooked Brown Rice
To Garnish:
>
Sesame seeds
>
Chives
Steps
1
Cut the chicken into 1-inch pieces. In a medium bowl, toss chicken with the cornstarch. Season with salt and pepper.
2
In a 12-inch nonstick skillet on medium-high, heat 1 tbsp canola oil. Add chicken and cook 6–8 min., until cooked through, stirring occasionally. Transfer to a plate.
3
Meanwhile, slice the celery stalks and leaves into 2-inch pieces. To the same skillet on high, add remaining 1 tbsp canola oil, celery, peanuts, and red pepper flakes. Cook 2–3 min., until celery is crisp-tender. Meanwhile, in a small bowl, combine the chicken broth, soy sauce, and sesame oil.
4
Cook the rice according to package directions. Return chicken and add chicken broth mixture to skillet and cook 1–2 min., until sauce has thickened slightly. Garnish with sesame seeds and chives, and serve over rice.
Tips
To quickly cut celery, keep the bunch whole. Thinly slice the bunch crosswise down to the bottom of the bunch, then discard the bottom. One bunch should yield about 4 cups sliced celery.