It had been my Mom’s birthday last week and unfortunately I couldn’t end up being with her. Living apart from your mom seems to obtain harder the older you get. Lucky for me, I’ll visit her the following month!
To create up for dropped time, I anticipate building her this stir fry and a fresh cherry pie (her favourite!). I could just imagine Mother licking the plate clean; she adores peanut sauce. Yep, becoming peanut butter fan is a family group trait.
Aside from Dad, who really didn’t like anything peanut butter. LIKE WHAT?
This chicken stir fry is a quick, easy, incredibly flavorful dinner you can make in roughly 30 minutes. Mix frys always seem to win my heart when it comes to an easy supper. It’s packed low fat chicken white meat, broccoli, red pepper & the best organic edamame from Cascadian Farm! After everything is definitely cooked, you’ll stir the fluffy quinoa in.
I had nearly forgotten about how much I loved edamame until We ate sushi a couple weeks back and got the edamame appetizer. How is that I can inhale a plate of that in less than 5 minutes but still have space for sushi?
Because I really like food, that’s why.
Prior to you heading to the recipe, I must tell you the Thai peanut sauce is FANTASTIC. I actually utilized powdered peanut butter and blended it with creamy almond dairy to make a lightened up peanut sauce, that’s still provides all the proteins of regular peanut butter. I have nothing against regular peanut butter, but I didn’t wish the sauce to consider down the dish with an uber creamy, wealthy sauce. I prefer to save lots of my peanut butter consumption for sweets (duh).
You do not have powdered PB in the home? No problem! It is possible to still get this to formula with regular organic peanut butter (simply peanuts + sodium).
Now excuse me while I go dunk my face in this photo.
I hope you guys love this meal in so far as i did. Highly recommend topping with some hot sauce for any my spicy lovers out there. xo!
5.0 from 1 reviews
Recipe type: Gluten Free of charge, Grain Free, Supper, Poultry, Healthy, Dairy Free
2 tablespoons gluten free soy sauce
1/2 tablespoon honey
1 teaspoon red wine vinegar (apple cider vinegar also is effective)
3 cloves garlic clove, minced
1/4 teaspoon cayenne pepper, only if you like just a little spice!
For the stir fry:
1 pound boneless skinless chicken breast, cut into 1-inches cubes
Freshly ground salt and pepper
3 mugs fresh broccoli florets (1 small head of broccoli)
1 medium reddish colored bell pepper, thinly sliced
1 cup Cascadian Farm frozen organic edamame
For garnish: Crushed roasted peanuts or cashews, new cilantro, hot sauce
First cook the quinoa: Add quinoa and water to a small pot and place over high heat. Once water involves a boil, cover, decrease high temperature to low and simmer for a quarter-hour. After 15 minutes remove from temperature, fluff quinoa using a fork and reserve.
While the quinoa is cooking, produce the sauce: Inside a moderate bowl, whisk together the powdered peanut butter, almond dairy, soy sauce, honey, vinegar and garlic until even. Reserve for later.
Season the chicken parts generously with sodium and pepper. Heat 1/2 tablespoon of sesame essential oil in a big skillet or saucepan over medium high heat. Once oil can be hot, add poultry pieces and cook for 4-6 a few minutes or until no longer pink. Once cooked through, remove chicken and transfer to some bowl.
Add in another 1/2 tablespoon of sesame essential oil to the skillet alongside broccoli florets, crimson pepper pieces and edamame. Put in a small sodium and pepper. Stir-fry for 6-7 mins. Next add peanut sauce and poultry; stirring to coating veggies. Reduce heat to moderate low, stir in prepared quinoa until well coated. Garnish with cilantro, crushed peanuts or cashews, and hot sauce, if preferred.
If you like, you can use 1/4 cup of regular peanut butter rather than powdered peanut butter.
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