Stir Fry:
1 1/2 pounds cooked shredded chicken
3 cloves garlic, crushed
1 medium yellow onion, sliced
1 cup chopped broccoli
1 cup store-bought shredded carrots or 2 medium carrots,
cut into matchsticks
1 cup sugar snap peas (a couple of handfuls)
4 cups cooked brown rice or quinoa
Sauce:
6 rounded tablespoons chunky peanut butter
1/2 can of lite coconut milk (13.66 ounce)
3 tablespoons soy sauce
3 tablespoons honey
1 clove garlic, crushed
1/2 teaspoon crushed red
Instructions:
Heat a large nonstick skillet over high heat. Add the chicken, garlic and
onion and stir fry for 3 -5 minutes. Remove to a plate.
Add the remaining veggies to the skillet and stir fry for 5 minutes more.
Combine veggies and chicken and warm through.
Heat all the ingredients for the sauce together in a small pot over low
heat, stirring the sauce until all the ingredients are combined.
Place rice on a large platter, layer stir-fry over quinoa and pour the sauce
evenly over the chicken and vegetables. Sprinkle the platter with the
chopped peanuts to garnish.
