Chicken Sate Stir Fry

January 9, 2014

By Anna Varriano

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This meal can be completed in 20 minutes. I got home from work at 6:10 p.m. today and was sitting down to eat this at 6:35 p.m. Quick, easy, and delicious! This recipe makes 2+ servings.

What You’ll Need

  • 2 boneless, skinless chicken cutlets
  • A splash of tamari sauce
  • 1 large clove of garlic, minced
  • 1 teaspoon minced fresh ginger (more or less to taste)
  • 2 tablespoon olive oil
  • 2 tablespoon coconut oil
  • 1 large onion
  • Small head of broccoli
  • Handful of baby carrots
  • 1/4 cup of water
  • Sprinkle of sesame seeds
  • 2 teaspoon organic ‘peanut only’ peanut butter

Step 1: Prep

The only thing I did ahead of time was to pull 2 chicken breasts out of the freezer this morning. The first thing I did when I got home was to slice them up and throw them in a big bowl with a bit of tamari sauce, garlic, and ginger, and stir it all together for a few minutes. Then I took a wok and a skillet and into each one I added 1 TBSP of olive oil and 1 TBSP of coconut oil, then set them over medium heat on the stove.

Step 2: Cooking

299188_558307590857702_964863236_nNext, I cooked the chicken in the skillet, and tossed the veggies around in the wok. Veggies used were one large onion, a small head of broccoli, and a big handful of baby carrots – you can use whatever you like/have on hand. My daughter helped prep the broccoli and suggested we add a splash of sesame oil to the veggies, which was a delicious addition. After tossing the veggies for a few minutes, I added about 1/4 cup of water in the wok, covered it with a lid and turned down the heat, letting the veggies more or less steam for just a few minutes. (I like them crunchy!) Before taking the chicken out of the pan, I added 2 tsp of organic ‘peanuts only’ peanut butter, a splash of tamari, and a few TBSP of water, and stirred until the chicken was coated with a yummy peanutty, sate-type sauce.

Step 3: Serving

547661_558307600857701_814966426_n[1]When everything was ready, I spooned the veggies into a bowl and topped them with the cooked chicken, then sprinkled on some sesame seeds (I like the black ones). This wasn’t what I had in mind when I took the chicken out of the freezer this morning, but as we had to be out the door at 7:00 p.m., I had to come up with a quick Plan B, and a pretty delicious one if I do say so myself! This made 2 servings plus some left over veggies for lunch tomorrow!

 

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