Ingredients

• 1pound boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch pieces
• 1tablespoon dry sherryor rice wine
• 2teaspoons soy sauce
• 3medium cloves garlic, pressed through garlic press or minced (about 1 tablespoon)
• 1/2inch piece fresh ginger, peeled and minced (about 2 teaspoons)
• 3tablespoons peanut oilor vegetable oil
• 1/2cup roasted unsalted peanuts
• 6 small whole dried red chiles(each about 1 3/4 to 2 inches long), 3 chiles roughly crumbled, or 1 teaspoon dried red pepper flakes
• 3/4cup low-sodium chicken broth
• 2teaspoons black rice vinegaror plain rice vinegar
• 2teaspoons toasted sesame oil
• 1tablespoon oyster sauce
• 1tablespoon hoisin sauce
• 1 1/2teaspoons cornstarch
• 1 medium red bell pepper, cut into 1/2-inch dice
• 3 medium scallions, sliced thin

Instructions

1. 1. Toss chicken with sherry and soy sauce in medium bowl; marinate until thighs have absorbed flavors, about 10 minutes. Mix garlic, ginger, and 1 tablespoon oil in small bowl; set aside. Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch in small bowl or measuring cup; set aside.
2. 2. Heat 1 tablespoon oil in 12-inch skillet over high heat until just beginning to smoke. Add chicken and cook without stirring for 2 minutes, allowing chicken to brown on one side; stir and cook 1 1/2 to 2 minutes more, until no longer pink; stir peanuts and chiles into chicken and continue cooking until peanuts have darkened slightly, 30 to 40 seconds longer. Transfer chicken, peanuts, and chiles to bowl; set aside.
3. 3. Return skillet to burner and reheat briefly, 15 to 30 seconds. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds. Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved chicken, peanuts, and chiles; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds. Stir in scallions and serve.

Ingredients

• 1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
• 2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
• 2 tablespoons sesame seeds
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 2 egg whites
• 1 cup lowfat, plain yogurt
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• Olive oil cooking spray
• 4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)

Instructions

1. 1. Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
2. 2. Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
3. 3. In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
4. 4. One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
5. 5. Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.

Ingredients

• 2 tablespoons oil
• 1 tablespoon ginger, grated
• 1 clove garlic
• 1 lb. chicken breast, cut into pieces
• 1 teaspoon chili powder
• 3 tablespoons peanut butter
• chile sauce, to taste
• 5 scallions, cut thinly
• 1 c. coconut milk
• salt and pepper

Instructions

1. In a large skillet, cook garlic and ginger in the oil until fragrant. Stir in the chicken pieces and cook. Stir in chili powder, peanut butter, and chili sauce. Stir in scallions, coconut milk, and simmer until thickened, about 3 min. Season with salt and pepper. Serve with rice.