I’ve made this twice already — once with just broccoli and another time with added carrots and onions. The second time I steamed the veggies beforehand to soften them up a bit for the kids (and make the actual cooking time faster).
Did the kids go for it? Little D happily ate from his bowl where I cut every thing up extra special for him (below is the after picture)
And Big A stuck with rice and fruit only. I’m sure she’ll come around…eventually.
Does your family eat stir-fries?
Ingredients (serves 4)
-Vegetable or sesame oil
-1 pound chicken, cut into bite-sized pieces (can substitute with tofu or shrimp)
-2 cloves garlic, minced
-2 tsp grated ginger
-6 to 7 cups of broccoli (or mix it up with your favorites), chopped
-3 tbsp hot water
-3 tbsp peanut butter (chunky works great)
-3 tsp low-sodium soy sauce
-1 tbsp rice vinegar
1. Coat a nonstick pan with about 1 tablespoon of oil. Sauté vegetables in oil on medium heat until tender. Set aside in a bowl.
2. Coat the same pan with another tablespoon oil, and add the garlic and ginger for two minutes, until golden in color. Add chicken and sauté on medium heat until cooked through.
3. While chicken is cooking, make the sauce by adding hot water to the peanut butter. Whisk until well mixed. Add the remaining ingredients and stir well.
4. Add the vegetables back in the pan. Add the sauce and toss until thoroughly mixed.
Serve over rice of choice of rice and sprinkle minced peanuts (optional) if you use smooth peanut butter.
For more stir fry ideas see this article on Cooking Light