Peanut Chicken Stir-Fry
http://glutenfreegoddess.blogspot.com/2006/01/peanut-chicken-brocc...
- 2 1/2 to 3 cups cooked brown rice- put the rice on while you prepare the stir-fry
- 2 tablespoons canola oil
- 1 tablespoon red or green Thai Kitchen curry paste- hot or mild, to taste (start with less if you prefer it mild)
- 1 tablespoon fresh ginger, grated
- 1 red onion, sliced or diced, as you like it
- 4 cloves of garlic, minced
- 2-3 cups chicken pieces- if using raw chicken, take proper handling precautions
- 2 cups broccoli florets
- 1 large red bell pepper, cored, sliced thinly
- 2 medium carrots, cut into matchsticks
- 2 cups thinly shredded cabbage (save time and use bagged slaw)
- 1 1/2 cups hot gluten-free chicken broth
- 4-5 tablespoons smooth natural peanut butter (sugar-free, of course)
- 1 tablespoon wheat-free Tamari sauce or balsamic vinegar for soy-free
- Juice from one fresh lime
- Pinch of spicy red pepper flakes, for extra heat, to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Broccoli florets (2 cups)
- Cabbage (2 cups)
- Carrots, medium (2)
- Garlic (4 cloves)
- Ginger, fresh (1 tablespoon)
- Lime, Juice from fresh (1)
- Red bell pepper, large (1)
- Red onion (1)
- Meat
- Chicken pieces- if using raw chicken (2 cups)
- Canned Goods
Chicken broth, hot gluten-free (1 1/2 cups)
- Condiments
- Peanut butter, smooth natural sugar-free (4 tablespoons)
- Tamari sauce or balsamic vinegar, wheat-free (1 tablespoon)
- Cooking & Baking
- Canola oil (2 tablespoons)
- Red pepper flakes, spicy (1 Pinch)
- Pasta & Grains
- Thai kitchen curry paste, red or green hot or mild (1 tablespoon)
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Published August 25, 2008 (4 years ago).
16 people saved this recipe.
