Chicken Stir-Fry with Rice and Peanut Sauce
This Chicken Stir-Fry with Rice and Peanut Sauce is easy to make, so delicious and makes great leftovers for work lunches!
Servings: 4 servings
Ingredients
For The Chicken:
- 1 lb. Simply Nature Organic Chicken Breasts boneless, skinless
- .5 Tbsp Simply Nature 100% Avocado Oil
- .5 Tbsp Stonemill Minced Garlic in Extra Virgin Olive Oil
- 1/2 cup Southern Grove Dry Roasted Peanuts regular or honey roasted, more for serving
For The Vegetables:
- 3 carrots large, cut into coins
- 1 red bell pepper sliced into thin, 2" strips
- 4 green onions chopped
- 2.5 cups broccoli cut into florets
- 1 yellow onion thinly sliced
- 2 Tbsp Simply Nature 100% Avocado Oil
- Salt & pepper to taste
- 1 tsp Stonemill Garlic Powder
For The Sauce:
- 1/4 cup Burman's Orange Stir Fry Sauce
- 1/4 cup Burman's Reduced Sodium Soy Sauce
- 3 Tbsp Simply Nature Organic Creamy Peanut Butter
- .5 Tbsp Stonemill Crushed Red Pepper more or less, depending on preference for spice
- .5 Tbsp Stonemill Minced Garlic in Extra Virgin Olive Oil
- Splash of water until drizzly consistency
To Serve:
- 1 Simply Nature Organic 90-Second Quinoa & Brown Rice Pouch OR Season's Choice Riced Cauliflower packet
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Line a large baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
- Wash and chop all produce. Chop carrots into thin slices/coins. Slice bell peppers into thin, 2" strips. Thinly slice onion. Chop broccoli into small florets.
- Combine all chopped veggies in a large bowl, and toss with 2 Tbsp avocado oil, salt, pepper and garlic powder. Toss to coat and season evenly. Transfer seasoned veggies to prepared baking sheet.
- Once oven is preheated, place veggies in oven and set timer for 15 minutes. (Vegetables will roast for 30 minutes total. Use a spatula to toss them at the 15 minute mark, then put another 15 minutes on the timer. This helps them cook evenly.)
- Once veggies are in the oven, prepare orange peanut sauce. In a small bowl, combine creamy peanut butter, soy sauce, orange stir fry sauce, minced garlic, crushed red peppers, and a splash of water (or enough to make sauce thin and drizzly). Set aside.
- Cut chicken breasts into bite-sized pieces and add to a medium-sized bowl. Pour 1/4 cup of the prepared sauce over the chicken and stir to coat well.
- Place a large skillet over medium heat and add a drizzle of avocado oil and 1/2 Tbsp minced garlic. Stir and cook for 1-2 minutes. Next, add chicken and cook for 5-7 minutes, stirring regularly, until chicken is cooked through (or has reached internal temperature of 165 degrees Fahrenheit).
- Once chicken is cooked, reduce heat to low and let simmer until veggies are done cooking. Once vegetables are finished, add them to the skillet with the chicken, along with 2 Tbsp of sauce and 1/2 cup of dry roasted peanuts and stir well, cooking for a few more minutes. Top with green onions.
- Cook Simply Nature Organic 90-Second Quinoa & Brown Rice pouch in the microwave according to package instructions.
- Serve immediately. Recipe makes 4-6 servings. (There should be a small amount of sauce remaining for serving, or you can make a double batch of sauce if you'd like more for dipping or topping your dish.)
- Store leftovers in an airtight container in the refrigerator for 3-4 days.