Ingredients
1/4
cup vegetable oil
2
tablespoons sugar
2
tablespoons white vinegar
1/4
teaspoon salt
1/8
teaspoon crushed red pepper flakes
2
teaspoons vegetable oil
1
pound cut-up boneless chicken breast for stir-fry
1
medium zucchini, cut into julienne strips (2 cups)
1 1/2
medium carrots, shredded (1 cup)
6
to 8 green onions, cut into 1-inch julienne strips (1/2 cup)
1/4
teaspoon crushed red pepper flakes
4
cups chopped bok choy (stems and leaves)
1/4
cup dry-roasted peanuts
2
tablespoons chopped fresh cilantro
Preparation
Mix all Sweet-and-Sour Dressing ingredients.
In 12-inch skillet or wok, heat oil over medium-high heat. Add chicken; cook and stir about 5 minutes or until no longer pink in center.
Add zucchini, carrots, onions and pepper flakes; cook and stir about 4 minutes or until vegetables are crisp-tender. Stir in dressing. Cook and stir 1 minute. Serve over bok choy. Top with peanuts and cilantro.
