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Chicken Peanut Stir Fry
A satisfying meal that includes lean meat, plenty of vegetables, and some noodles. It is a bit prep-intensive and needs to be monitored while cooking, but it works well as an occasional weekend treat.
cups lower carb pasta, such as Dreamfields Rotini, or whole wheat pasta
1/2
tsp finely shredded lime peel
3
tbsp lime juice
1/4
cup natural creamy peanut butter
2
tbsp stir-fry sauce, such as Kikkoman Stir-Fry Sauce, or fish sauce
2
tbsp water
2
cloves garlic, minced
1/2
tsp crushed red pepper
3
tsp vegetable oil
1
lb boneless skinless chicken breasts, cut into bite-size pieces
1
cup red bell pepper, cut into bite-size pieces
3
green onions, thinly sliced, with white bottoms separated from green tops
12
ozs broccoli slaw
2
tbsp low-sodium peanuts
Directions
1.
Fill a large pan with water and prepare pasta according to package directions. Drain well and set aside.
2.
For sauce, in a small bowl combine lime peel, lime juice, peanut butter, stir-fry sauce, water, gralic, and crushed red pepper. Stir until combined; set aside.
3.
In an electric skillet or very large wok, heat 2 teaspoons oil over medium-high heat. Add chicken; stir-fry for 4-6 minutes or until chicken is no longer pink. Transfer chicken to a bowl and set aside.
4.
Add remaining one teaspoon oil to skillet. Add red bell pepper and stir-fry for 2 minutes.
5.
Add drained noodles and white bottoms of onions; stir-fry for 2 minutes.
6.
Add broccoli slaw, prepared sauce, and chicken. Cook and stir until heated thoroughly.
7.
Divide between four bowls. Top with green onion tops and peanuts; serve warm.
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By
Jenny Allen
