To create up for dropped time, I anticipate building her this stir fry and a brand new cherry pie (her favourite!). I can just imagine Mom licking the plate clean; she loves peanut sauce. Yep, being peanut butter fan is a family group trait.

Aside from Dad, who really didn’t like anything peanut butter. LIKE WHAT?

This chicken stir fry is a quick, easy, incredibly flavorful dinner you can make in roughly thirty minutes. Mix frys always appear to earn my heart with regards to an easy dinner. It’s packed low fat chicken breast, broccoli, red pepper & the best organic edamame from Cascadian Plantation! After everything is certainly cooked, you’ll stir the fluffy quinoa in.

I had almost forgotten about how much We loved edamame until We ate sushi a few weeks ago and got the edamame appetizer. How is that I could inhale a bowl of that in under 5 minutes and still have room for sushi?

Because I really like food, that is why.

Prior to you heading towards the recipe, I have to tell you the fact that Thai peanut sauce is FANTASTIC. I in fact utilized powdered peanut butter and mixed it with creamy almond dairy to make a lightened up peanut sauce, that’s still provides all the proteins of regular peanut butter. I have nothing against regular peanut butter, but I didn’t wish the sauce to consider down the dish with an uber creamy, rich sauce. I favor to save lots of my peanut butter usage for desserts (duh).

Have no powdered PB in the home? No problem! It is possible to still get this to formula with regular organic peanut butter (simply peanuts + sodium).

Now excuse me while I go dunk my face in this photo.

I hope you guys love this meal in so far as i did. Recommend topping with some warm sauce for everyone my spicy fans around. xo!

5.0 from 1 reviews

Formula type: Gluten Free of charge, Grain Free, Dinner, Poultry, Healthy, Dairy Free

Prep period:

10 mins

Cook time:

30 mins

Total period:

40 mins

Ingredients

2 tablespoons gluten free of charge soy sauce

1/2 tablespoon honey

1 teaspoon red wine vinegar (apple cider vinegar also is effective)

3 cloves garlic, minced

1/4 teaspoon cayenne pepper, only when you like a little spice!

For the mix fry:

1 pound boneless skinless chicken breast, cut into 1-inches cubes

Freshly ground salt and pepper

3 mugs fresh broccoli florets (1 little head of broccoli)

1 medium reddish colored bell pepper, thinly sliced

1 cup Cascadian Plantation iced organic edamame

For garnish: Crushed roasted peanuts or cashews, refreshing cilantro, sizzling hot sauce

Instructions

First cook the quinoa: Add quinoa and water to a small pot and place over high temperature. Once water involves a boil, cover, decrease high temperature to low and simmer for a quarter-hour. After a quarter-hour remove from warmth, fluff quinoa using a fork and set aside.

As the quinoa is cooking, help to make the sauce: Within a moderate bowl, whisk together the powdered peanut butter, almond milk, soy sauce, honey, vinegar and garlic until steady. Set aside for later.

Season the poultry pieces generously with salt and pepper. Warmth 1/2 tablespoon of sesame oil in a big skillet or saucepan over moderate high temperature. Once oil is definitely hot, add poultry pieces and make for 4-6 minutes or until no longer pink. Once prepared through, remove poultry and transfer to some bowl.

Add in the other 1/2 tablespoon of sesame oil towards the skillet alongside broccoli florets, crimson pepper slices and edamame. Add a little salt and pepper. Stir-fry for 6-7 minutes. Next add in peanut sauce and poultry; stirring to coat veggies. Reduce warmth to moderate low, stir in prepared quinoa until well covered. Garnish with cilantro, smashed peanuts or cashews, and popular sauce, if preferred.

If you prefer, you should use 1/4 cup of regular peanut butter instead of powdered peanut butter.

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