Asian Chicken Stir Fry

Asian Chicken Stir Fry

4 chicken breasts, cut into bite size pieces
1/2 c. soy sauce

1/4 c. canola oil

3 T. brown sugar

3 cloves garlic, minced

2 T. peanut butter

1/2 T. fresh ginger

Your choice stir fry veggies (pictured are carrots, broccoli, red pepper, and asparagus)

rice or Asian noodles

Instructions: (see freezer cooking instructions below)

Combine first 7 ingredients in Ziploc baggie.
Mix together and marinate for at least 1 hour before cooking.

Heat oil in a wok over medium high heat. 

Cook chicken, in marinade, for 3-5 minutes, until cooked through and juices run clear.

Set chicken aside.

Add veggies to wok with approx. 2 Tbls. water.  Cover and cook until veggies are tender-crisp, stirring occasionally for approximately 7-10 minutes.    Add chicken and sauce back to wok. 

If it needs additional sauce, combine same marinade ingredients (approximately 1/2 to 1/3 of original amounts), whisk together and pour over stir fry.

Serve over Asian noodles or rice.

Makes about 4-6 servings

For freezer cooking:

Combine chicken and marinade in one Ziploc baggie.  Cut all veggies and store in a separate bag.  Thaw chicken before cooking but keep veggies frozen until you cook them to maintain their crispness. 

Food for Thought:

Stir fry is one of the easiest ways to make a healthy meal at our house.  This marinade works well for pork, too.  I usually just throw together any veggies we have on hand for it or whatever sounds good.  My goal is usually a broad variety of colors when it comes to the veggies for a broader variety of nutrients!  To add a little kick to this rrecipe, add some chili paste or sambal oelek to taste.