Thursday, July 25, 2013

Chicken and Veggie Stir Fry

Sometimes its nice to be able to make a asian influenced meal without paying the $$$ for take out. I LOVE asian veggies. Cannot get enough. But unless you get a plain veggie meal, there isn't nearly enough veggies in the dishes I like to satisfy me. So this made me happy. You can easily leave the chicken out for a meatless meal.

Chicken and Veggie Stir Fry

2-3 chicken breasts
1/4 cup soy sauce
1 onion, diced
1 green bell pepper, diced
1 red/orange/yellow pepper diced
1 cup sliced mushrooms
2 cloves garlic, minced
1 inch knot of ginger, grated
2 tbsp sesame oil, divided
1 tbsp creamy peanut butter
1/2 cup low sodium soy sauce or tamari
1 tbsp rice vinegar
2 tsp sriracha (or 1/2 tsp red pepper flakes)
1 tbsp cornstarch

1 can baby corn, drained, rinsed, and chopped
1 can diced water chestnuts, drained

In a slow cooker, put the chicken and soy sauce in and cook on high until shreddable. 3-4 hours on high. Cool and shred. Can be done in advance

Put 1 tbsp sesame oil in a large skillet on medium. Add onion, bell peppers, mushrooms, garlic and ginger. Cook 5-8 minutes until softened.

In a jar with a lid, put 1 tbsp sesame oil, the peanut butter, soy sauce, vinegar, sriracha, and cornstarch. Shake well. Add to pan.

Add chicken, baby corn, and water chestnuts. Cook 5 minutes until heated through and sauce starts to thicken.


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