If there are two types of food I love most, it's anything Asian and anything peanut butter, which makes this recipe and obvious choice for my first recipe blog! This is my mom's Peanut Chicken & Rice recipe, full of veggies and all of my favorite flavors! My mom and I spent a LONG time perfecting this recipe and making it taste perfect without going overboard on unhealthy or artificial ingredients.
Here's what you'll need:
20oz Lean Ground Chicken or Turkey (somewhere in the 90% range of leanness)
1 Red Bell pepper
1/4C Chopped Onion
3/4C Sugar Snap Peaa
1.5C Broccoli or Broccoli Slaw
1.5Tbsp Olive Oil
4tsp minced garlic
3C Cooked Rice OR 1 Cup Uncooked Rice
1/4C Powdered Peanut Butter (I used PB2)
4tsp Ground Ginger
5tsp Minced Garlic
3Tbsp Liquid Coconut Aminos
2tsp Liquid Stevia
2tsp Lemongrass Paste
2tsp Cilantro Paste
1Tbsp Rice Wine Vinegar
2tsp Chili Paste
1. IF you're starting with uncooked rice, use a medium-sized pot to bring 1.5 cups of water to a boil on medium-high heat. Once the water is at a rolling boil, add a pinch of salt and the uncooked rice. Cover the pot and bring the heat to low. Allow rice to simmer on low for 12-15 minutes, and set it to the side.
2. Wash all produce (broccoli, peppers, onion, snap peas)
3. Finely chop the onion. If using broccoli, remove the stem and cut the broccoli into bite-size pieces. Remove the core of the bell pepper, quarter the remainders of the pepper, then slice the quarters into 1" pieces.
4. Mix all veggies into a bowl.
5. In a large skillet, heat the olive oil on medium-high heat.
6. Once the oil is hot, add the minced garlic, stirring frequently until the garlic is fragrant.
7. Now, add the ground chicken or turkey to the skillet, separating it with a spatula until it is in an even layer around the skillet. Season with salt and pepper. Continue cooking the ground chicken or turkey for 5-7 minutes, or until cooked all the way through, stirring occasionally.
8. Once the ground chicken or turkey is cooked, move it to the outer edges of the skillet, and pour the veggie mix into the middle.
9. Spread the veggies around the center of the pan and season with salt and pepper. Allow the veggies to cook for 4-6 minutes, or until soft, stirring occasionally.
10. While the veggies cook, you can prepare the peanut sauce.
11. Add the PB2 to a bowl, stir in 2 tbsp of water. Once you have the powder mixed with the water, you can begin adding the rest of the ingredients for the sauce. Stir in the ground ginger, coconut aminos, liquid stevia, lemon grass paste, cilantro paste, rice wine vinegar, and chili paste.
12. If the mix seems too thick to stir, add in 1 tbsp of water at a time until it is thin enough. If it is too thin, add in 1 tsp of powdered peanut butter at a time until it is not runny.
13. Once the veggies are done cooking, you can pour the peanut sauce into the skillet over all of the ingredients.
14. Continue stirring everything in the skillet until it is evenly coated with the peanut sauce. Season with salt and pepper to taste.
15. If you prefer your rice to be served on the side, you can save the cooked rice for when you plate your dish. However, if you like for everything to be mixed together like I do, you can now add the cooked rice to the skillet and stir it in as well.
16. You did it! Now you've got a flavorful and nutrient-rich dish of Peanut Chicken (or turkey) ready to eat!
This recipe makes 4 servings. Interested in the nutrition facts?