Stir fry is a great way to get a variety of vegetables into your diet. This is probably our absolute favorite stir fry and so easy to cook! Serve it over brown rice, and you have a satisfying meal. (Note: If you have allergies to soy or peanut butter, then you will need to substitute a different sauce.)
Ingredients
1 1/2 tablespoons olive oil
1 1/2 lb. boneless chicken, cut in bite-size pieces
Pepper, to taste
1/2 c. cashews
4 cloves minced garlic
3 c. broccoli florets
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
1 c. shredded carrot
5 green onions, sliced
1 c. sugar snap peas (I can't always find these so normally omit and add more broccoli)
Sauce
6 tablespoons soy sauce (I normally use reduced sodium)
4 tablespoons natural peanut butter
3 tablespoons honey
1 1/2 teaspoons sesame oil
1/4 tsp. ground ginger
3 tablespoons water
Directions
Heat large skillet on medium-high heat and add the olive oil. Season the chicken with pepper. Add the chicken and cashews and cook for 4-5 minutes, stirring occasionally. Add the garlic and cook a few more minutes.
Add the rest of your vegetables (the chicken won't quite be fully cooked at this point, but that's okay since there's still quite a bit of cooking time left.) Saute for 5-7 minutes or until vegetables are tender and chicken is fully cooked to 165 degrees.
In a medium bowl, mix together all your sauce ingredients and pour over stir fry. Allow to thicken for a few minutes. Serve over cooked rice.
(Note: Recipe adapted from Six Sisters Stuff.)
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