Thai Stir Fry #Recipe @PegCochran

Here is another great stir fry from Skinny Kitchen—this one with a Thai flair.  I’ve made a few changes (surprise!) by adding broccoli—because I had some, and I’m always trying to get more green veggies into us.  I was going to make the cauliflower rice since it’s quite easy with a food processor, but our grocery store was completely out of cauliflower!  Fortunately I found frozen cauliflower rice (albeit with the addition of peas and carrots) and that made this a very quick weeknight meal. 

We really enjoyed this (hubby had seconds!) and didn’t miss having it served over regular rice although you could do that if you wanted.  

Ingredients for Peanut Sauce:

½ cup chicken broth
¼ cup soy sauce
3 tablespoons peanut butter (natural peanut butter is best)
1 tablespoon fresh lime juice
2 teaspoons garlic, minced (I use the minced garlic in a jar)
2 teaspoons ginger, (again, I use the jarred ginger)
1 teaspoon sriracha (more or less depending on your taste)

Ingredients for Stir-Fry:

Olive oil--approximately 1 tablespoon to coat pan

1 (16 oz) package cauliflower rice
1 cup onions, diced or sliced
1 cup red bell peppers, cut in strips or diced
1 cup cooked chicken breast, chopped
1 cup broccoli florets (I used frozen but if using fresh microwave until soft)

My frozen cauliflower rice

Prepare ingredients--slice, dice, etc.

  Mix together the sauce ingredients and microwave for one minute.

Add olive oil to pan and heat.  Add red pepper and onions and stir fry until wilted.

Add cauliflower rice and stir fry until cauliflower is soft--approximately five minutes.

 

Add broccoli and stir fry for one minute or until broccoli is cooked.

Add chicken and sauce and stir fry until heated through.

 

Berkley Prime Crime is having a sale! The e-book versions of two of my books are now only $2.99! 

Amazon

Barnes & Noble

Amazon

Barnes & Noble