Coconut Peanut Chicken Satay Stir-Fry | Trivida Functional Medicine

Coconut Peanut Chicken Satay Stir-Fry

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.

Share Article

Share on facebook
Share on twitter
Share on linkedin

Related Posts

Leave a Comment

Your email address will not be published. Required fields are marked *

Categories

Recent Posts

Scroll to Top