Peanut Chicken & Broccoli Stir-Fry

Serves four

Peanut sauce is an easy sauce to make. I rarely measure when I put one together. I have given measured amounts here, but sauces like this are not a science. Taste-testing is the best way to balance the salty, sweet, spicy, creamy flavors properly. So, please. As always. Taste test!

ingredients

You’ll need:
2 1/2 to 3 cups cooked brown or jasmine rice
For the stir-fry:
2 tablespoons canola oil
2 teaspoons curry paste- hot or mild, to taste
1 tablespoon fresh grated ginger
1 red onion, sliced or diced
5 cloves of garlic, minced
3 loose cups chicken pieces
2 cups broccoli florets
1 red or yellow bell pepper, cored, sliced thinly
2 medium carrots, cut into matchsticks
2 cups thinly shredded cabbage (save time and use a coleslaw mix)
For the stir-fry sauce combine:
1 1/2 cups hot chicken broth
1/2 cup smooth natural peanut butter
1 tablespoon wheat-free Tamari sauce or balsamic vinegar
Juice from one fresh lime
Pinch of cayenne pepper or red pepper flakes, to taste

directions

See full recipe on Karina’s Kitchen »

notes

Put the rice on while you prepare the stir-fry. If using raw chicken, take proper handling precautions. Allergic to peanuts? Try delicious Sunbutter- made from sunflower seeds.

Source: Karina’s Kitchen