Asian chicken & vegetable stir-fry with peanuts
Save time and swap in packaged rainbow slaw mix for the shredded cabbage and carrots. Serve over cooked brown or white rice.
Uncooked boneless skinless chicken breast(s)
1 pound(s), cubed
Uncooked baby broccoli
1 bunch(es), chopped into bite-size pieces
Kecap manis (sweet soy sauce)
Shredded red cabbage
Uncooked green cabbage
2 cup(s), shredded
Roasted salted shelled peanuts
¼ cup(s), roughly chopped
- 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.
- 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.
- Serving size: 1/4 cup of stir-fry