Lean chicken breast and veggies stir-fried in a delicious peanut butter sauce.
1. In a medium sized bowl mix together soy sauce, PB2/peanut butter (if using PB2 prepare as directed on container beforehand), chicken broth, honey, ginger, garlic and cornstarch. Set aside.
2. In a deep skillet or wok coated in cooking spray, over medium heat, cook chicken until browned and no longer pink on all sides. Remove from the skillet and set aside.
3. Spray skillet with cooking spray again and add broccoli, red pepper and carrots. Cook until softened but still bright and crisp.
4. Add sauce mixture to the skillet (make sure to whisk just before adding) and then stir in the cooked chicken. Cook for another 3-5 minutes until sauce thickens and all of the chicken and veggies are fully coated.
You must be logged in to post a review.
I made this for supper last night and it turned out really well. It was a nice change from my normal stir fry recipe.
Just a note: I salted and peppered the chicken as it was cooking and the end result was a little too salty. So if anyone else does the same, go very light on the salt at the beginning.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.