Spicy Peanut Chicken Stir-Fry
This stir-fry is very near and dear to my heart - it's the first healthy meal I ever cooked on my own at the ripe old age of 23, and it's a weekly staple in my house because it's so tasty and easy to make! The recipe is loosely adapted from a recipe by Gluten Free Goddess - I eliminated some ingredients and added in lots and lots of veggies :)
4 lean chicken breasts
Pinch of Himalayan salt
Pinch of black pepper
1-2 tbsp garlic & ginger paste (can also use fresh)
1/4 cooking onion (chopped)
2 tbsp extra virgin olive oil
2 tbsp low sodium soy sauce (gluten free brand)
2 tbsp lime juice (if using bottled, ensure no added sugar)
1 cup low sodium vegetable broth
4 heaping tbsp all natural peanut butter
Sriracha sauce, to taste
2-3 cups chopped veggies of choice (I use either fresh or frozen, depending on how much time I have - some of my fresh favourites include broccoli, kale, red peppers, water chestnuts, carrots, and asparagus. If I'm using frozen, I like the Asian Medley vegetable option).
Trim fat from chicken, and cut into small, bite size pieces. Place in a bowl with Himalayan salt, pepper, garlic and ginger, and mix so chicken is thoroughly coated. Set aside.
In a large frying pan, heat olive oil and chopped onion for 3-4 minutes on medium high heat, until onion has softened. Add in chicken, and cover frying pan with lid, stirring occasionally. When chicken is fully cooked, add vegetable broth, soy sauce, peanut butter, lime juice, and Sriracha sauce. Turn heat down to medium, and let simmer for 3-5 minutes.
Add in vegetables, and continue to let simmer for 5-7 minutes (may need a bit longer if using frozen veggies). If the peanut sauce looks too dry at this point, feel free to add more vegetable broth, or water. Once vegetables have been lightly cooked, remove from heat.
Serve with brown rice, quinoa, cauliflower rice, etc. Enjoy!