I am always looking for fast, easy and healthy dinners that everyone will enjoy. It’s a trial by error process because it always seems that someone complains about either the entire meal or at least a portion of it (usually a certain vegetable that I’m determined we are all going to like one of these days if I just keep on serving it. I figure I will wear them down eventually…). Anyway Indian curries, Asian curries, stir fry, are all dinners that are on our menu at least once a week. This week I tried out a “new” flavor for us – peanut! Now I wouldn’t say it was exactly a hit, but there were minimal complaints, and I’ll take that!
The recipe was adapted from an amazing blog that if you haven’t been to yet, you must visit – The Gluten FreeGoddess.
I did as she (The GF Goddess) requested and served it with brown rice.
- 2 1/2 – 3 cups of brown rice (put on the rice while you prepare the stir-fry)
- 2 tbsp coconut oil
- 1 tbsp of red or green Thai Kitchen curry paste
- 1 tbsp of fresh ginger, grated
- 1 red or sweet onion, sliced and diced (I leave mine in big chunks so the hubbie can easily identify them and take them out)
- 4 cloves of garlic, minced
- 2 large organic chicken breasts, cubed
- 2 cups of broccoli, cut up
- 1 red pepper sliced thinly
- 2 medium carrots, cut into matchsticks
For the sauce:
- 1 cup of hot organic gluten free chicken broth
- 4-5 tbsp of organic smooth peanut butter
- 1 tbsp Bragg Liquid Aminos (or other soy sauce substitute)
- juice from one fresh lime
- pinch of spicy red pepper flakes (I omitted so I wouldn’t hear any complaints about dinner being too spicy – something I tend to do.)
When the rice is almost done, heat the oil over medium-high heat in a wok or large deep sided skillet and stir in the curry paste and ginger; cook for a minute to infuse into the oil. Add the onion and cook for about 5 minutes, till softened. Add the garlic and chicken and stir-fry until it starts to turn a bit golden. Toss in the veggies, stir.
After a minute or two, add the peanut sauce (make sure you taste first) and continue to stir and cook until the chicken is done and the veggies are not over cooked. Serve over brown rice.