- In a large skillet or wok, stir-fry the chicken in the oil for 2 to 3 minutes over medium-high heat. Add broccoli, peppers, and onions. Cook 4 minutes longer.
- Add garlic and stir-fry until the chicken is no longer pink inside and vegetables are crisp-tender.
- In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture in wok.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 to 3 minutes longer or until crisp-tender. Sprinkle with peanuts and serve over rice!
Wednesday, February 16, 2011
Nutty Chicken Stir-Fry
NUTTY CHICKEN STIR-FRY
1 lb boneless, skinless chicken breasts, chopped (I used leftover chicken that I simply shredded and reduced the cooking time as it was pre-cooked)
1 tbsp EVOO
1/2 cup chopped broccoli or cauliflower, or both!
1/2 yellow pepper, thinly sliced
1 finely chopped onion
6 garlic cloves, minced
2 tbsp brown sugar (or 1 tbsp agave syrup)
4 tsp cornstarch (or 4 tsp brown rice flour)
3/4 tsp ground ginger
1/2 cup chicken broth
1/3 cup reduced sodium soy sauce (I used Bragg's as it contains no yeast or wheat)
1/4 cup chunky peanut butter (or 1/4 cup roasted almond butter)
5 to 6 drops of hot pepper sauce
3 cups shredded cabbage
3/4 cup unsalted peanuts, chopped (or 3/4 cup chopped, unsalted pistachios)
Hot cooked basmati rice