 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This recipe is very versatile. You can make it with chicken or pork, or just lots of veggies. I usually use fresh veggies in the stir fry but you also can use a 16 oz package of frozen veggies, thawed in place of them. The sauce is the real star here. Everything balances so nicely! Ingredients:
1 lb chicken breast, cut into 1-in strips |
1 tablespoon olive oil |
1 bell pepper, sliced |
1 small onion, sliced |
1 cup carrot, thinly sliced |
1/4 cup unsweetened apple juice |
1/4 cup low sodium soy sauce |
1/4 cup creamy peanut butter |
2 tablespoons brown sugar |
2 teaspoons garlic powder |
1/4 teaspoon ground ginger |
Directions:
1. In large skillet, stir-fry chicken in oil for 3-4 minutes. Stir in veggies; cook, uncovered for 4-6 minutes.
2. Meanwhile, in small bowl combine remaining ingredients.
3. Stir into chicken mixture and heat through until sauce is smooth and coats everything nicely.
4. Serve over hot cooked rice or whole wheat noodles.
|
|