Chicken Stir-Fry with Peanut Sauce Over Rice
['Vegetable-oil cooking spray', '6 oz boneless, skinless chicken breast, sliced', '1 tsp sesame oil', '2 cloves garlic, minced', '1 tsp minced fresh ginger', '3 1/2 cups of your favorite vegetables, chopped', '1 1/2 tbsp peanut butter', '1 tsp low-sodium soy sauce', '1 tbsp rice vinegar', 'Hot chile sauce (to taste)']
Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.
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