Stir fried vegetables and tender Prime chicken drizzled with a sweet and spicy peanut sauce.
|2 tbsp||(15 mL) Vegetable oil, divided|
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|1/3 cup||(80 mL) Smooth peanut butter|
|2 tbsp||(30 mL) Soy sauce|
|1 tbsp||(15 mL) Honey|
|1 tbsp||(15 mL) Chili garlic sauce|
|1/2 cup||(125 mL) Chicken broth or water|
|1 tsp||(5 mL) lime juice|
|2||Carrots, thinly sliced|
|1||Bunch broccoli, cut into bite-size florets|
|3||Cloves of garlic, minced|
|1 tbsp||(15 mL) Freshly grated ginger root|
|1 cup||(250 mL) Snow peas|
|1||Small zucchini, sliced|
|2 cups||(500 mL) Shredded Napa cabbage|
|Salt and pepper|
HEAT 1 tbsp (15 mL) of oil in a skillet over medium heat. Season chicken with salt and pepper. Cook for 8-9 minutes per side or until golden brown and internal temperature has reached 165°F (74°C). Remove from skillet and keep warm.
WHISK together peanut butter, soy, honey, chili garlic sauce, chicken broth and lime juice in a small bowl. Set aside.
HEAT remaining oil in a skillet over medium-high heat. Add carrots and broccoli, cook until they become tender crisp, about 3-5 minutes. Add garlic, ginger, snow peas, zucchini and cabbage. Cook for 2-3 minutes, add half of peanut sauce to the skillet and toss to coat.
SLICE chicken and serve with stir-fried vegetables. Drizzle remaining sauce over chicken.
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