Saturday, 18 April 2015
Peanut Butter Chicken Stir Fry
1/2 head of cauliflower, ground into rice sized pieces
120g instant brown rice, cooked
1 tsp sesame oil
350g chicken breast, cut into bite sized pieces
1 head broccoli, cut into small pieces
1 red bell pepper, cut into bite sized squares
1 yellow bell pepper, cut into squares
2 green onions,chopped
1 garlic clove, minced
1/3 cup natural peanut butter
3 tbsp low sodium soy sauce
3 tbsp white vinegar
3 tbsp honey
1 tbsp lime juice
2 tbsp water
1 tsp fresh ginger, minced
1/4 tsp chili flakes
Black pepper, to taste
Optional: 1/4 cup blanched, unsalted peanuts, ground into small chunks, for sprinkling on top
Cook rice according to directions and set aside.
Add cauliflower to food processor and grind into rice sized pieces. Set aside.
Add sauce ingredients in a bowl and mix well with a fork, until sauce is uniform.
In a wok, add sesame oil and set to medium heat. Add chicken pieces, and stir often, until fully cooked. Remove chicken from wok and set on a plate. Increase heat to high. Place minced garlic in wok and cook until fragrant. Add broccoli, peppers and green onions to wok. Stir constantly, and cook until vegetables are hot, yet maintain crispness. Add cauliflower rice, followed by half of the sauce. Stir to coat, then add the chicken and the remaining sauce, and stir again to coat.
Plate a serving of rice and add the stir fry on top. Optional: Sprinkle with ground peanuts.
Nutrition (including brown rice)