To make up for lost time, I plan on building her this stir fry and a brand new cherry pie (her beloved!). I can just imagine Mom licking the dish clean; she adores peanut sauce. Yep, being peanut butter fan is a family trait.

Except for 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 30 minutes. Stir frys always seem to win my heart with regards to an easy supper. It’s packed lean chicken breast, broccoli, red pepper & my favorite organic edamame from Cascadian Farm! After everything is certainly cooked, you’ll mix the fluffy quinoa in.

I had almost forgotten about how much I loved edamame until We ate sushi a few weeks ago and got the edamame appetizer. How is that I could inhale a plate of that in under 5 minutes but still have area 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 actually used powdered peanut butter and mixed it with creamy almond milk to make a lightened up peanut sauce, that’s still provides all the protein of regular peanut butter. I have nothing at all against regular peanut butter, but I didn’t desire the sauce to weigh down the dish with an uber creamy, rich sauce. I prefer to save my peanut butter consumption for desserts (duh).

Don’t have powdered PB at home? No problem! You can still get this to formula with regular natural peanut butter (just peanuts + sodium).

Now pardon me even though I actually go dunk my face within this photo.

I hope you men love this meal as much as I did. Recommend topping with some sizzling hot sauce for those my spicy fans out there. xo!

5.0 from 1 reviews

Formula type: Gluten Free, Grain Free, Dinner, Poultry, Healthy, Dairy products Free

Prep time:

10 mins

Cook time:

30 mins

Total period:

40 mins


2 tablespoons gluten free soy sauce

1/2 tablespoon honey

1 teaspoon red wine vinegar (apple cider vinegar also works well)

3 cloves garlic clove, minced

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

For the stir fry:

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

Freshly ground salt and pepper

3 cups fresh broccoli florets (1 small head of broccoli)

1 medium reddish colored bell pepper, thinly sliced

1 cup Cascadian Plantation frozen organic edamame

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


First cook the quinoa: Add quinoa and water to a little pot and place over high heat. Once water involves a boil, cover, reduce temperature to low and simmer for 15 minutes. After quarter-hour remove from warmth, fluff quinoa having a fork and reserve.

While the quinoa is cooking, produce the sauce: Inside a moderate bowl, whisk together the powdered peanut butter, almond milk, soy sauce, honey, vinegar and garlic until even. Reserve for later.

Season the poultry pieces generously with salt and pepper. Heat 1/2 tablespoon of sesame oil in a big skillet or saucepan over moderate high heat. Once oil can be hot, add chicken pieces and cook for 4-6 moments or until no longer pink. Once cooked through, remove chicken and transfer to some bowl.

Add in the other 1/2 tablespoon of sesame oil to the skillet along with broccoli florets, crimson pepper pieces and edamame. Add a small salt and pepper. Stir-fry for 6-7 minutes. Next add in peanut sauce and chicken; stirring to layer veggies. Reduce heat to moderate low, mix in cooked quinoa until well covered. Garnish with cilantro, smashed peanuts or cashews, and scorching sauce, if desired.

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

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