Peanut Broccoli And Chicken Stir-Fry
serves 4
Recipe from Karina's Kitchen
Peanut sauce is an easy sauce to make. I rarely measure when I put it all together. I have given measured amounts here, but sauces like this are not a science. Taste-testing is the only way to balance the flavors properly. So, taste!
Read more about this recipe at Karina's Kitchen.
ingredients
1 1/2 cups brown rice
For the sauce:
1 1/2 cups hot gluten-free broth
2-3 generous tablespoons smooth peanut butter
1 tablespoon molasses
1/2 lime, juiced
Pinch cayenne pepper, to taste
2 tablespoons canola or peanut oil
1-2 teaspoons curry powder
1 tablespoon grated fresh ginger
1 red onion, diced
3 cloves garlic, minced
2 cups chopped chicken breasts or thighs
2 cups broccoli florets
1 large red bell pepper, thinly sliced
2 medium carrots, cut into matchsticks
2 cups thinly shredded cabbage
timer
prep: 45 minutes
cooking: 55 minutes
tools
medium saucepan (for rice)
whisk
medium bowl
large, deep-sided sauté pan (or wok)
instructions
1. Cook the rice according to package directions. While it cooks, whisk together the broth, peanut butter, molasses, lime juice and cayenne for the sauce.
2. When rice is almost done, heat the oil in a large, deep-sided sauté pan (or wok), and stir in the curry and ginger; cook for a minute to infuse the oil.
3. Add in the onion and cook for 5 minutes, till softened. Add the garlic and chicken and stir-fry it 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 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.
4. Fluff the rice and divide between 4 warmed bowls. Spoon the peanut chicken and vegetables on top. Get every last drop of the sauce.
