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Making a healthy dinner during busy weeks can be challenging and a good stir-fry can be a super easy weeknight meal.
With limited time after work or running kids arounds, its sometimes easy to turn to unhealthy fast food or pizza. Lucky for us, there is stir-fry. Stir-fried dishes use a wide range of ingredients and are cooked quickly so they retain the nutrients of the meats and vegetables.
Peanut Chicken Stir Fry – Healthy
This Peanut Chicken Stir-Fry healthy version might be one of the easiest, most versatile dishes you can make and you can use whatever you have in your fridge and pantry.
This recipe is pretty easy and simple. Plus having veggies, rice or rice-substitute prepped ahead of time (great to do on Sunday) makes it much less time consuming and less stressing to make on a hectic weeknight. Stir fry does take a little time and it definetly work it in the nutritients (and for those who find cooking a de-stressing time). If you use frozen veggies and pre-cooked chicken it can take even less time.
Peanut Chicken Stir Fry Healthy Recipe
Ingredients: Use organic when you can. Look for the for healthy ingredient substitutes.
To make the Peanut Chicken Stir Fry Sauce
- 1 tbsp. organic light brown sugar ( sucanat, date or coconut sugar)
- 1 ½ tbsp. soy sauce ( Tamari (gluten-free soy sauce), Bragg’s liquid aminos or coconut aminos)
- 1 tbsp. lime juice
- 2 tbsp. creamy peanut butter ( any nut butter)
- 1 minced garlic clove
- ¼ tsp. crushed red pepper (optional and adds some spice to the stir-fry)
- 2 tbsp. sesame, peanut, grapseed or olive oil
- 4–5 chicken strips ( tofu or not use any meat at all)
- 1 cup broccoli
- 1 cup carrots, cut julienne
- 1 red bell pepper, cut julienne
- 1 cup snow peas (fresh or frozen)
- ¼ cup unsalted dry roasted peanuts
- 2 cups cooked brown rice ( cauliflower rice, quinoa, lentil noodles, wild rice)
- Mix together the light brown sugar, soy sauce, lime juice, peanut butter, garlic, and crushed red pepper in a small bowl until well combined, and set aside. (Use healthy substitutes where you can.)
- Heat the olive oil in a wok or large pan on the stove over medium heat. Cook the chicken strips until no longer pink—about 3 minutes per side. Remove from pan and set aside on a paper towel–lined plate.
- Place the broccoli, carrots, pepper, and snow peas in the same wok or pan, stirring frequently. Meanwhile, cook the rice or noodles. (Can be cooked ahead to save time.)
- After the vegetables are cooked through, mix in the peanut sauce until well coated. Then stir in the chicken and one tablespoon of peanuts.
- Serve the stir-fry over the rice or noodles and top each serving with remaining peanuts.
Adding in more vegetables like water chestnuts, mushrooms, or onion (whatever you have on hand) can give it some variety. Enjoy Peanut Chicken Stir Fry healthy version any night of the week. Adapted from Peanut Chicken Stir Fry recipe here (modified for healthy options).
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