It was my Mom’s birthday last week and unfortunately I couldn’t end up being with her. Living apart from your mother seems to get harder the old you obtain. Lucky for me personally, I’m going to visit her the following month!
To make up for lost time, I plan on making her this stir fry and a fresh cherry pie (her favourite!). I could just imagine Mom licking the dish clean; she loves peanut sauce. Yep, being peanut butter enthusiast is a family 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 may make in roughly 30 minutes. Mix frys always seem to win my heart when it comes to an easy dinner. It’s packed trim chicken breast, broccoli, reddish pepper & the best organic edamame from Cascadian Farm! After everything is definitely cooked, you’ll mix the fluffy quinoa in.
I had nearly forgotten about how exactly much I loved edamame until I ate sushi a couple weeks back and got the edamame appetizer. How is the fact that I can inhale a plate of that in less than 5 minutes but still have space for sushi?
Because I love food, that is why.
Prior to you heading towards the recipe, I have to tell you which the Thai peanut sauce is FANTASTIC. I actually used powdered peanut butter and blended it with creamy almond dairy to make a lightened up peanut sauce, that’s still offers all the protein of regular peanut butter. I’ve nothing at all against regular peanut butter, but I didn’t need the sauce to weigh down the dish with an uber creamy, wealthy sauce. I prefer to save my peanut butter usage for sweets (duh).
Terribly lack powdered PB in the home? No problem! It is possible to still make this formula with regular natural peanut butter (just peanuts + salt).
Now excuse me even though I go dunk my face with this photo.
I hope you guys love this meal in so far as i did. Highly recommend topping with some popular sauce for everyone my spicy fans out there. xo!
5.0 from 1 reviews
Formula type: Gluten Free of charge, Grain Free, Supper, Poultry, Healthy, Dairy products Free
2 tablespoons gluten free of charge soy sauce
1/2 tablespoon honey
1 teaspoon burgandy or merlot wine vinegar (apple cider vinegar also is effective)
3 cloves garlic, minced
1/4 teaspoon cayenne pepper, only when you like just a little spice!
For the stir fry:
1 pound boneless skinless chicken white meat, trim into 1-inch cubes
Freshly ground salt and pepper
3 cups fresh broccoli florets (1 small head of broccoli)
1 medium red bell pepper, thinly sliced
1 cup Cascadian Plantation iced organic edamame
For garnish: Crushed roasted peanuts or cashews, refreshing cilantro, popular sauce
First cook the quinoa: Add quinoa and water to a small pot and place more than high temperature. Once water comes to a boil, cover, decrease temperature to low and simmer for quarter-hour. After 15 minutes remove from temperature, fluff quinoa with a fork and reserve.
While the quinoa is cooking, make the sauce: Within a medium bowl, whisk together the powdered peanut butter, almond milk, soy sauce, honey, vinegar and garlic until even. Set aside for later.
Season the poultry items generously with sodium and pepper. Heat 1/2 tablespoon of sesame oil in a big skillet or saucepan over moderate high heat. Once oil can be hot, add chicken pieces and make for 4-6 minutes or until no more pink. Once prepared through, remove chicken and transfer to some bowl.
Add in the other 1/2 tablespoon of sesame essential oil towards the skillet alongside broccoli florets, red pepper pieces and edamame. Add a little salt and pepper. Stir-fry for 6-7 moments. Next add in peanut sauce and poultry; stirring to layer veggies. Reduce temperature to medium low, stir in cooked quinoa until well covered. Garnish with cilantro, crushed peanuts or cashews, and warm sauce, if desired.
If you like, you should use 1/4 glass of regular peanut butter instead of powdered peanut butter.
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