Peanut Chicken Stir-Fry

By sunitagt

Calories: 452
Carbohydrates: 39.9g
Cholesterol: 62mg
Fat: 21.3g
Saturated Fat: 4.6g
Fiber: 7.4g
Sodium: 313mg
Protein: 29.9g

Ingredients

• 2 1/2 to 3 cups cooked brown rice -- put the rice on while you prepare the stir-fry
• 2 tablespoons canola oil
• 1 tablespoon red or green Thai Kitchen curry paste -- hot or mild, to taste (start with less if you prefer it mild)
• 1 tablespoon fresh ginger, grated
• 1 red onion, sliced or diced, as you like it
• 4 cloves of garlic, minced
• 2-3 cups chicken pieces -- if using raw chicken, take proper handling precautions
• 2 cups broccoli florets
• 1 large red bell pepper, cored, sliced thinly
• 2 medium carrots, cut into matchsticks
• 2 cups thinly shredded cabbage (save time and use bagged slaw)
• 1 1/2 cups hot gluten-free chicken broth
• 4-5 tablespoons smooth natural peanut butter (sugar-free, of course)
• 1 tablespoon wheat-free Tamari sauce or balsamic vinegar for soy-free
• Juice from one fresh lime
• Pinch of spicy red pepper flakes, for extra heat, to taste

Details

Servings 4
Adapted from webmd.com

Preparation

Step 1

For the stir-fry:

2 tablespoons canola oil
1 tablespoon red or green Thai Kitchen curry paste -- hot or mild, to taste (start with less if you prefer it mild)
1 tablespoon fresh ginger, grated
1 red onion, sliced or diced, as you like it
4 cloves of garlic, minced
2-3 cups chicken pieces- if using uncooked chicken, take proper handling precautions
2 cups broccoli florets
1 large red bell pepper, cored, sliced thinly
2 medium carrots, cut into matchsticks
2 cups thinly shredded cabbage (save time and use bagged slaw)

For the sauce combine:

1 1/2 cups hot gluten-free chicken broth
4-5 tablespoons smooth natural peanut butter (sugar-free, of course)
1 tablespoon wheat-free Tamari sauce or balsamic vinegar for soy-free
Juice from one fresh lime
Pinch of spicy red pepper flakes, for extra heat, to taste

When the rice is almost done, heat the oil over medium-high heat in a wok (or large deep sided skillet) and stir in the curry paste and ginger; cook for a minute to infuse the oil. Add in the onion and cook for 5 minutes, till softened. Add the garlic and chicken and stir-fry briefly till it starts to turn a bit golden. Toss in the veggies and do some more stirring.

After a minute or two, add the peanut sauce and continue to stir and cook until the chicken is done and the veggies are tender-crisp. Don't overcook -- stir-fried veggies are best with a fresh, slightly crisp bite -- but you know that, right? Fluff the rice and divide between 4 warmed bowls. Spoon the peanut chicken and vegetables on top.