Asian Chicken and Vegetable Stir-Fry with Peanuts
3
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 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
Uncooked skinless boneless chicken breast
1 pound(s), cubed
Broccolini
1 bunch(es), chopped into bite-size pieces
Kecap manis
2 Tbsp, also known as sweet soy sauce
Chili sauce
2 tsp
Fish sauce
1 tsp
Shredded red cabbage
2 cup(s)
Green cabbage
2 cup(s), shredded, shredded
Shredded carrots
2 cup(s)
Dry roasted salted 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 of stir-fry
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