Chicken & Vegetable Stir-Fry
Time: 30-40 minutes
Servings: 4 Servings
Ingredients
- 1 lb Boneless, Skinless Chicken Breasts, thinly sliced
- 2 T Soy Sauce
- 1 T Sesame Oil
- 1 T Vegetable Oil
- 2 Garlic Cloves, minced
- 1 T Ginger, grated
- 1 Red Bell Pepper, sliced
- 1 C Snap Peas
- 1 C Broccoli Florets
- 1 Carrot, julienned
- ¼ C Peanut Butter
- 2 T Soy Sauce
- 2 T Rice Vinegar
- 1 T Honey
- 1 T Water
- Cooked Rice, for serving
- Crushed Peanuts, garnish (optional)
- Fresh Cilantro, Chopped, garnish (optional)
Instructions
- Mix together soy sauce and sesame oil in a small bowl. Add the thinly sliced chicken breast and let them marinate for at least 15 minutes.
- Combine peanut butter, soy sauce, rice vinegar, honey and water in a small saucepan.
- Heat over low heat, stirring constantly, until the mixture is smooth and well combined. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and grated ginger; stir-fry for about 30 seconds.
- Add marinated chicken slices to the skillet and cook until browned, about 5-7 minutes.
- Add sliced bell pepper, snap peas, broccoli florets, and julienned carrot to the skillet.
- Stir-fry for another 3-4 minutes, or until the vegetables are crisp-tender.
- Pour the prepared peanut sauce over the chicken and vegetables; toss everything together until evenly coated.
- Serve the chicken and vegetable stir-fry over cooked rice.
- Garnish with crushed peanuts and chopped cilantro, if desired.
Go Rogue by substituting the cooked rice with thick rice noodles.
Want Chef Jeff to make this delicious meal for you? Contact him at www.TheRogueChef.com.