Asian chicken & vegetable stir-fry with peanuts
3
Points®
Total time: 22 min • Prep: 15 min • Cook: 7 min • Serves: 4 • Difficulty: Easy
Save time and swap in packaged rainbow slaw mix for the shredded cabbage and carrots. Serve over cooked brown or white rice.
Ingredients
Sesame oil
2 tsp(s)
Uncooked boneless skinless chicken breast
1 pound(s), cubed
Uncooked baby broccoli
1 bunch(es), chopped into bite-size pieces
Kecap manis (sweet soy sauce)
2 tbsp(s)
Chili sauce
2 tsp(s)
Fish sauce
1 tsp(s)
Shredded red cabbage
2 cup(s)
Green cabbage
2 cup(s), shredded
Shredded carrots
2 cup(s)
Dry roasted salted shelled peanuts
¼ cup(s), roughly chopped
Instructions
1
Heat the oil in a wok or large skillet over high heat. Sauté the chicken for 2 minutes until it is golden. Add the broccolini and sauté for 1 minute.
2
Add the sweet soy sauce, chili sauce, and fish sauce to the pan, and sauté for 1 minute. Add the cabbages and carrots, and sauté until the vegetables are tender, 1 to 2 minutes. Serve sprinkled with peanuts.
3
Serving size: 1/4 cup of stir-fry
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